Ingredients
- Large tomatoes: 4 medium
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Breadcrumbs: 1/2 cup
- Parmesan cheese, grated: 1/4 cup
- Mozzarella cheese, shredded: 1/2 cup
- Dried oregano: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Cut the tomatoes in half horizontally. Gently scoop out some of the pulp and seeds, creating a small well.
- Step 3: In a small bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, dried oregano, salt, and pepper. Mix well.
- Step 4: Drizzle the cut sides of the tomatoes with olive oil.
- Step 5: Spoon the breadcrumb mixture into the hollowed-out centers of the tomatoes. Top with shredded mozzarella cheese.
- Step 6: Place the tomatoes in the prepared baking dish and bake for 20-25 minutes, or until the tomatoes are tender and the cheese is melted and lightly browned.
Notes
- Store leftover baked tomatoes in an airtight container in the refrigerator for up to 2 days.
- Reheat the tomatoes gently in a 350°F (175°C) oven or microwave until warmed through, being careful not to overcook them.
- Serve these cheesy baked tomatoes as a flavorful side dish alongside grilled chicken or fish for a complete meal.
- For extra flavor, try adding a pinch of red pepper flakes to the breadcrumb mixture for a subtle kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American