Tuesday, Sep 27, 2016
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Oregano-Breaded Tomatoes

1 cup panko bread crumbs

5 tablespoons extra virgin olive oil

3 tablespoons fresh parsley, chopped

2 tablespoons fresh oregano, chopped

1 tablespoon finely chopped garlic

Fine sea salt and freshly ground pepper to taste

6 large vine-ripened tomatoes, halved lengthwise

Preheat oven to 350 degrees. Oil a small baking pan.

Make the stuffing: In a bowl, stir together the bread crumbs, oil, parsley, oregano, garlic, salt, and pepper.

Fill the tomatoes. Sprinkle each tomato half with salt and pepper and place them in a pan, cut-side up. Top with the bread crumb mixture.

Bake the tomatoes 30 minutes or until the crumbs are golden brown. Serve hot.

Yield: 6 servings

Source: Bistro Laurent Tourondel

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