The sesame seeds give them an unexpected crunch and subtle nutty flavor. I often serve them as side dishes in the summer or layered with thinly sliced mozzarella for a light lunch. Naptime Stopwatch: 10 minutes prep time, 20 minutes cook time
Makes 4 servings
- 4 medium ripe tomatoes
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 3/4 cup plain breadcrumbs
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely chopped fresh oregano
- 1 teaspoon finely chopped fresh parsley
- 1 tablespoon sesame seeds
1. Preheat the oven to 400-degrees F.
2. Using a sharp paring knife, cut out the cores of the tomatoes. Slice each tomato in half horizontally and scoop out the seeds. Place the halves cut-side up in a 13 x 9-inch rimmed baking sheet or casserole dish.
3. In a small bowl, mix together the garlic powder and salt and sprinkle the mixture evenly over the tops of the tomatoes.
4. In a separate bowl, mix together the breadcrumbs, olive oil, oregano, parsley, and sesame seeds until crumbs form. Spread this mixture evenly over the tops of the tomatoes.
5. Bake the tomatoes for 20 to 25 minutes, until they are tender enough to be pierced easily with a fork but still hold their shape. Serve hot.
Make-Ahead Tips: These tomatoes can easily be prepared up to a day ahead of time and refrigerated until baking. Bring them to room temperature prior to putting them in the oven.
Serving Ideas: A platter of these tomatoes is the perfect accompaniment to grilled fish or chicken.
