Roasted and Stuffed Roma Tomatoes

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

1. Preheat oven to 350 degrees.


2. Spray a large ceramic or metal baking dish with cooking spray.


3. Slice the tomatoes in half lengthwise, and remove the seeds and pulp from the center of each with a spoon. Discard seeds and pulp.


4. Lay the tomatoes cut side up in the prepared baking dish.


5. Mix together breadcrumbs, scallions, thyme, parmesan cheese, olive oil, garlic powder and crushed red pepper flakes in a medium bowl.


6. Spoon the breadcrumb filling into each tomato.


7. Drizzle stuffed tomatoes with olive oil.


8. Bake for 30 minutes.

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