Recipe Home > Appetizers > Roasted and Stuffed Roma Tomatoes
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Ingredients
- 10-12 small to medium Roma tomatoes
- 1 cup plain Panko breadcrumbs
- 3 scallions, thinly sliced
- 1/2 tsp fresh thyme
- 1/2 cup grated parmesan cheese
- 3 tbsp olive oil, plus more for drizzling
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes
Directions
- Preheat oven to 350 degrees.
- Spray a large ceramic or metal baking dish with cooking spray.
- Slice the tomatoes in half lengthwise, and remove the seeds and pulp from the center of each with a spoon. Discard seeds and pulp.
- Lay the tomatoes cut side up in the prepared baking dish.
- Mix together breadcrumbs, scallions, thyme, parmesan cheese, olive oil, garlic powder and crushed red pepper flakes in a medium bowl.
- Spoon the breadcrumb filling into each tomato.
- Drizzle stuffed tomatoes with olive oil.
- Bake for 30 minutes.
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