Crispy Baked Tomatoes

Crispy Baked Tomatoes

7 ripe plum tomatoes
2 Tablespoons olive oil
2/3 cup Panko bread crumbs
2/3 cup coarsely grated Parmesan cheese
2 teaspoons snipped fresh chives
1 teaspoon minced fresh oregano
1 teaspoon minced fresh parsley
1 teaspoon sea salt
1/4 teaspoon dried red pepper flakes, if desired
more olive oil for drizzling

Cut the tomatoes in half lengthwise and remove the core and seeds.

Place the tomatoes in a bowl and pour the olive oil over. Toss with your hands to thoroughly coat the tomatoes.

In another bowl combine the bread crumbs, cheese and seasonings. Pour over the tomatoes in the bowl and again with your hands, toss together.

Place each coated tomato half onto a parchment lined baking sheet. Fill with the crumbs remaining in the bowl. Drizzle a bit of olive oil over the top.

Bake at 400 degrees for about 30 minutes. The tomatoes should be meltingly soft and the topping crunchy. Enjoy!