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Recipe to Print-Herb and Panko Crusted Baked Tomatoes

$scale_by Recipe Name: Herb and Panko Crusted Baked Tomatoes Source: Submitted by: Last Modified: Course: Side Dish Used in Baskets: No Base: Vegetable Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 8 Inactive Prep Time: 5.00 Minutes Original Num Servings: 8 Cooking Time: 25.00 Minutes Heart Healthy: No Oven Temp: 375 Approx. Cost/Serving: $0.75 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 1.5 Tablespoons parsley, flat-leaf minced 2 Teaspoons oregano, fresh minced 1 to taste salt and pepper Directions: Preheat oven to 375 degrees. Gently scoop seeds from tomato halves. Set aside. Place breadcrumbs, Parmesan, parsley, oregano, rosemary, and thyme in a small mixing bowl and toss together. Add melted butter and stir together until mixture is completely coated in butter. Season with salt and pepper. Fill and top each tomato with about 3 1/2 tablespoons breadcrumb mixture. Place each stuffed tomato onto a parchment lined baking sheet and bake for 20 to 25 minutes or until tomatoes soften and top have turned golden brown. Allow tomatoes to cool for 5 minutes and serve.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00