Ingredients
- 4 large ripe tomatoes washed
- 1/2 cup plain panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 3 tablespoons finely chopped yellow onion
- 3 garlic cloves minced
- 1 tablespoon chopped fresh basil
- 2 teaspoons olive oil plus extra for drizzling
- Salt and pepper to taste
- Optional: Extra Parmesan cheese for topping
Instructions
- Preheat your oven to 400°F.
- Trim the tops of each tomato. Scoop out the pulp and seeds. Sprinkle with salt and let drain.
- Combine panko, Parmesan, onion, garlic, and basil in a bowl. Add olive oil, salt, and pepper. Stir in reserved tomato pulp for extra moisture, if desired.
- Evenly distribute the stuffing into each tomato shell. Lightly drizzle additional olive oil on top and, if desired, add a sprinkle of extra Parmesan cheese.
- Place in a baking dish and bake for about 20 minutes, until the tomatoes are tender and the topping is golden.
