I think that “crispy” may be one of my favourite words and I am fairly sure that most people will agree with me. These quick and easy vegetarian baked tomatoes are perfect as a side dish. Just a few simple ingredients transform tomatoes into an elegant, flavoursome side dish. I top ripe, juicy tomatoes with crispy breadcrumbs, full of the flavours of garlic, parmesan and dried oregano. They bake to crispy perfection which the entire family will enjoy.
Preheat your oven to 180 Degrees C (350 F).
Cut the tomatoes in half horizontally.
Using a teaspoon, scoop out the seeds.
On a plate lined with a paper towel, place the halved tomatoes upsidedown to drain excess moisture.
In a bowl, mix all of the ingredients, except for the fresh basil.
Line a baking dish or tray with baking paper.
Fill the tomatoes evenly with the breadcrumb mixture, patting down slightly to compact.
Bake for 15-20 minutes, until golden brown and cooked.
(If you are making in advance, I would bake for 15 minutes and then reheat when required).
Garnish with fresh basil, and enjoy!