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Baked Tomatoes Stuffed with Parmesan and Panko Crumbs

A perfect vegetarian appetizer recipe: baked tomatoes stuffed with parmesan & panko crumbs. These are ready in under half an hour, & they require fewer than ten ingredients!
Prep Time 5 mins
Cook Time 20 mins
Course Appetizer, Side Dish
Cuisine Italian
Servings 2
Calories 201 kcal


  • 2 Roma tomatoes
  • ½ cup Panko crumbs
  • 1.5 tbsp butter melted
  • 4 tbsp parmesan grated
  • 1 tsp parsley dried
  • ½ tsp Italian seasoning
  • 1 generous pinch salt
  • 8-10 grinds black pepper
  • 1 splash olive oil for coating the tomatoes


  • Preheat oven to 375F.
    Cut two tomatoes from lengthwise (from stem to core) and scoop out the insides
  • Lay a sheet of tinfoil in an oven-safe dish
    Coat tin foil with a splash of olive oil or avocado oil
    Rub all sides of tomatoes (including the exposed part) with the oil on the pan
  • Melt about 1.5 tbsp (a spoonful) of butter in the microwave
    When the butter is melted, add the panko crumbs, parmesan, italian seasoning, parsley, salt, and pepper
    Stir to combine until all crumbs are coated
    Scoop the panko mixture into each tomato half until it’s all used up
  • Bake tomatoes for 18-20 minutes
    You’ll know they’re done when the panko is golden brown.
    The tomatoes will be HOT. Let them sit for a minute or two before serving. Garnish with more parsley and parmesan, if youd


Calories: 201kcalCarbohydrates: 16gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 29mgSodium: 469mgPotassium: 248mgFiber: 3gSugar: 3gVitamin A: 892IUVitamin C: 9mgCalcium: 180mgIron: 2mg
Keyword appetizer, baked tomatoes, bread crumbs, panko, side dish, tomatoes
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