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Add a photoSo easy, wonderfully sweet, and absolutely delicious.
Ingredients
- about 1/4 c panko
- 2 T chopped fresh parsley
- 2 T chopped fresh basil (I used freeze dried and it worked amazing)
- 1 T chopped fresh oregano (I used dried and slightly less)
- 4 ripe tomatoes
- chopped garlic
- olive oil
Directions
- Combine panko and herbs in a bowl.
- Halve the tomatoes and scoop out the guts and seeds.
- Sprinkle the insides with olive oil and some chopped garlic.
- Dust the bread crumb mixture over top and drizzle with olive oil.
- Bake at 350 for 40 minutes until the tomatoes are soft and juicy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 39 | |
| Calories from Fat 4 | 10% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 158mg | 5% |
| Total Carbs 7.49g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.92g | 1% |
| Protein 1.49g | 2% |
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