4 large tomatoes, any variety (Shady Ladys or Brandywines are great!)1/4 cup basil pesto 1/4 cup Panko bread crumbs 2 Tbsp. chopped fresh parsley 2 Tbsp. minced garlic 1 Tbsp. extra virgin olive oil 1/4 cup grated parmesan cheese
Preheat oven to 350 degrees F. Core the tomatoes and scoop out the seeds and inner flesh. Mix the pesto, Panko, parsley, garlic and olive oil in a small mixing bowl. Divide the mixture evenly among the tomatoes. Bake for 20 minutes. Top each tomato with one tablespoon of grated Parmesan cheese. Bake another 5 to 10 minutes until the cheese is brown and bubbly. Serve immediately.
adapted recipe from stephaniegallagher.suite101.com