Roasted Stuffed Tomatoes

Course: Side Dish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 people
Author: Lord Byron's Kitchen
A simple and easy side dish never looked this good!  Roasted Stuffed Tomatoes are baked to perfection with just the right amount of parmesan, panko, and fresh herbs.
Print Recipe


  • 10 roma tomatoes, halved lengthwise, pulp and seeds removed
  • 2 cloves garlic, finely minced or grated
  • 1/4 cup fresh basil, finely chopped
  • 1/4 cup fresh parsley, finely chopped, plus more for garnish
  • 1/2 cup panko breadcrumbs
  • 1/2 cup parmesan cheese, grated
  • 1 teaspoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/4 cup olive 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.