Ingredients
6 medium plum tomatoes, halved lengthwise
2 tsp. olive oil, extra virgin, divided
1/4 tsp. kosher salt, or to taste
1/4 cup panko breadcrumbs
1/2 tsp. minced garlic
1/2 tsp. dried oregano
1/8 tsp. black pepper, freshly ground
2 Tbsp grated Parmesan cheese
1 tsp. fresh parsley, chopped
Preparation
Preheat oven to 400 degrees. Line a small baking sheet with aluminum foil (or coat with cooking spray)
Toss tomatoes with 1 teaspoon oil and salt on prepared pan; flip tomatoes so they are cut-side up.
In a small bowl, combing breadcrumbs, garlic, oregano, pepper, cheese and remaining teaspoon oil; sprinkle breadcrumb mixture over tomatoes.
Bake until breadcrumbs are golden and tomatoes are softened, about 20 minutes; remove to a serving platter and sprinkle with parsley. Yields 1 tomato half per serving.
Notes: If you prefer your breadcrumbs very golden, broil the tomatoes very briefly after they are done baking.
