This is definitely a magnificent blend of tomatoes, herbs and cheesy breadcrumbs. The crisp topping on the tomatoes look so pretty on a plate and I have to say truly makes this dish. The little bit of Parmesan cheese in the breadcrumb mixture really brings out a nutty earthy flavour. As my husband put it, "these tastes like stuffed mushrooms," and I have to agree! It just brings a whole other dimension to the typical roasted tomato dish.

Serves 4

Preheat the oven to 350 Degrees F.
Baking time: 15-18 minutes


  • 4 medium sized tomatoes, cut in half
  • 1-1/2 cups freshly made breadcrumbs (about 2-3 slices of whole wheat bread)
  • coarse salt
  • freshly cracked black pepper
  • 1/4 cup grated Parmesan cheese
  • handful of chopped fresh flat-leaf parsley
  • 1/2 tsp dried basil or thyme
  • 1/2 tsp dried oregano
  • 2 garlic cloves, minced finely
  • 2 tbsp extra virgin olive oil
  • 1 tbsp butter or margarine

1. Preheat the oven to 350 F and line a baking sheet with aluminum foil for easy clean up later. Cut the tomatoes in half, squeeze the juice and seeds out, then place them on the baking sheet flesh side up.

2. In a food processor, add in the 2-3 slices of bread and pulse to create a crumb like texture. Then add in the salt, pepper, dry herbs, fresh parsley, Parmesan cheese and the two cloves of garlic. Pulse a few times more and then drizzle in the 2 tbsp of extra virgin olive oil.

3. Spoon the breadcrumb mixture generously on top of each tomato half and make sure to pack it in. Take the tablespoon of butter and place little pieces on top of each tomato. Place it into the oven and bake it for about 15-18 minutes. Serve warm.

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