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Baked Tomatoes with Breadcrumbs and Herbs

  • Author: Garianne Gagliardi
  • Total Time: 35


Try this simple baked tomato recipe for a unique plant-based entree that combines juicy tomatoes and a crispy, savory mixture of breadcrumbs and herbs.



– 4 large tomatoes

– 1 tsp saltolive oil

– 3 garlic cloves, chopped finely

– ½ bunch basil, chopped finely

– 2 tsp Herbs de Provence

– 1/3 cup breadcrumbs

– 1/3 cup parm cheese

– 1 tsp fresh ground black pepper



  1. Wash and dry the tomatoes. Cut the top of each tomato and season tomatoes inside with salt. 
  2. Heat olive oil in a large skillet over low-medium heat. Place the tomatoes in the skillet (cut side down) for 35-30 minutes. 
  3. Every 5ish minutes, use a spoon to scoop some of the liquid and pour it on top of the tomatoes. 
  4. In a bowl, combine the chopped garlic cloves, chopped basil, Herbs de Provence, breadcrumbs, parm, and black pepper. 
  5. Flip the tomatoes and top each of them with an equal amount of breadcrumb topping. 
  6. Drizzle the tomatoes with 1 tablespoon of olive oil. 
  7. Place the skillet in the 350ºF oven and bake for 30 minutes! 
  8. Remove and enjoy with a drizzle of balsamic or pesto.
  • Prep Time: 5
  • Cook Time: 30
  • Category: side dish, dinner, lunch, appetizer