Ingredients
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8 Vine-ripened Tomatoesor 6beef tomatoes
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approx. 12 ounces (340g) Fresh Mozzarella Cheese
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1 cup Panko Bread Crumbs (Plain)
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1 bunch (approx. 1/4 cup leaves) Fresh Parsley
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2 bunches (approx. 1/2 cup leaves) Fresh Basil Leavesif you want it less peppery, do 1/4 cup
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2 Garlic Cloves
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1 tsp Salt
Directions
Steps
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1
Done
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Preheat the oven to 450°F / 232°C. You can use a lined baking sheet or a casserole dish. |
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2
Done
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Cut the tops off the tomatoes. Scoop out the middle and the seeds. Place the hollowed out tomatoes in the casserole dish or on the line baking sheet. Season the insides of the tomatoes with a bit of salt. |
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3
Done
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Put the panko crumbs in a bowl. Chop the basil and parsley and add to the bowl (the more basil you add, the spicier/ "pepperier" it will be). Peel and mince the garlic and add. Add 1/2 tsp salt and mix. |
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4
Done
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Cut the fresh mozzarella into slices. Add one slice to each tomato. Then top with a layer of the herb panko crumb mixture. Then another layer of mozzarella, then another layer of panko crumb mixture. |
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5
Done
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Spray the panko crumb mixture toppings with olive oil (or cooking spray) and bake for 10 minutes until the top becomes golden brown. Reduce the temperature to 250°F / 121°C and bake for another 10 minutes to ensure the cheese is nice and gooey. |
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6
Done
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VariationSubstitute the Mozzarella for goat cheese and the basil for thyme - this is also amazing, and amazingly different taste - you will love both variations! |
