Baked Plum Tomatoes

  • 4 plum tomatoes, halved
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons plain breadcrumbs
  • 1/2 teaspoon mixed dried herbs, such as thyme, marjoram, oregano, and basil
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Preheat oven to 425 degrees. Halve 4 plum tomatoes lengthwise; slice off a sliver from the skin side so that the halves lie flat in a baking dish.

In a small bowl, toss together 1/4 cup finely grated Parmesan cheese, 2 tablespoons plain breadcrumbs, 1/2 teaspoon mixed dried herbs (thyme, marjoram, oregano, and basil), 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mound mixture on top of each tomato half.

Bake until tomatoes are soft and topping is crisp and browned, about 20 minutes.

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