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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