Stuffed Tomatoes

5 from 1 vote

Roasting tomatoes brings out their sweetness. Pork panko adds a nice richness like breadcrumbs and crisps up for a textural contrast for this easy yet delicious side. Here I have used Italian seasoning but any fresh herbs you like work well.

Course Appetizer, Side Dish

Cuisine Italian

Keyword dairy-free, easy, egg-free, italian, nut-free, pork rinds, side, tomato

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 129kcal

Author Jenny Ross

Ingredients

2 large tomatoes large, or 4 small
Salt
1.5 ounces pork panko 3/4 cup
1 teaspoon Italian seasoning blend
1/2 cup grated Parmesan or 1/4 cup more pork panko

Instructions

Preheat the oven to 400ºF.
Cut the tomatoes in half horizontally and scoop out the seeds leaving a hollow tomato shell. Season the interiors with a bit of salt and place them upside down in the kitchen sink to drain for 15 minutes.
Stir together the pork panko, Italian seasoning, and Parmesan.
Distribute the panko filling evenly between the tomatoes and then bake at 400ºF for 30-40 minutes, or until golden and the tomatoes are cooked through and soft.

Nutrition