Herb and Cheese Baked Tomatoes
Transform your everyday dinner into a Mediterranean masterpiece with these Herb and Cheese Baked Tomatoes. This recipe pairs juicy, ripe tomatoes with a flavorful stuffing of garlic-infused panko breadcrumbs, freshly chopped basil, aged Parmesan cheese, and a sprinkle of dried oregano for a perfect balance of savory and aromatic notes. Baked to golden perfection, these stuffed tomatoes boast a crispy topping that contrasts beautifully with the tender, roasted tomato base. Ready in just 40 minutes and featuring simple, wholesome ingredients, it's an effortlessly elegant side dish or appetizer that will steal the spotlight at any table. Garnished with fresh parsley for a burst of color and freshness, these baked tomatoes are an irresistible tribute to Mediterranean flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large ripe tomatoes
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 10 chopped fresh basil leaves
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
Slice the tops off the tomatoes and scoop out a small portion of the seeds and core to create a hollow space for the filling.
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
In a medium bowl, combine the sautéed garlic, chopped basil, dried oregano, salt, black pepper, grated Parmesan cheese, and panko breadcrumbs. Mix well until all ingredients are evenly incorporated.
Stuff each tomato cavity with the breadcrumb mixture, pressing down slightly to ensure it’s well-packed.
Drizzle the remaining tablespoon of olive oil evenly over the top of the stuffed tomatoes.
Place the tomatoes in the prepared baking dish and bake in the preheated oven for 20-25 minutes or until the tops are golden brown and the tomatoes are tender.
Remove from the oven, garnish with chopped fresh parsley, and let cool for a few minutes before serving.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2073 mg | 90% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 20.8 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1989 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
