10roma tomatoes, halved lengthwise, pulp and seeds removed
2clovesgarlic,finely minced or grated
1/4cupfresh basil, finely chopped
1/4cupfresh parsley, finely chopped, plus more for garnish
1teaspoonground black pepper
1/4cupolive oil, plus more for serving
Preheat oven to 350 degrees. Lightly brush a baking pan with olive oil. Place the tomatoes on the baking pan, cut side up. Sprinkle 1 tablespoon of the salt evenly over the tomatoes. Sprinkle 1/2 teaspoon of ground black pepper evenly over the tomatoes as well. Set aside.
In a bowl, toss together the panko, parmesan, the remaining salt and pepper, the garlic, onion powder, basil and parsley, until well combined.
Add the olive oil and lightly toss until the panko and parmesan mixture is coated with the oil.
Spoon approximately 1 tablespoon of the mixture into each tomato cavity. Do not press the mixture into the tomatoes. Just evenly distribute the panko mixture into the 20 tomato halves.
Bake for 30 minutes. Remove from oven and top with more parsley (optional) and drizzle with a little bit of olive oil. You can also add more grated parmesan. Serve immediately.