Ingredients:

  • 4 large firm tomatoes (approx. 680g)
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1/2 cup Panko breadcrumbs (60g)
  • 2 oz light cream cheese, softened (56g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 2 tbsp fresh parsley, finely chopped (8g)
  • 1 clove garlic, minced (5g)
  • 1/2 tsp dried oregano (2g)
  • 1/4 tsp black pepper (1g)
  • 1 tsp lemon juice (5ml)

Instructions:

  1. Slice the tops off the tomatoes to create lids.
  2. Use a spoon to scoop out the seeds and flesh, leaving a 1/4 inch wall.
  3. Sprinkle the interiors with salt and let them sit upside down on a paper towel for 5 minutes to extract moisture.
  4. Pat the insides dry and brush lightly with olive oil.
  5. In a small bowl, combine the softened light cream cheese, Parmesan, minced garlic, and lemon juice.
  6. Fold in the Panko breadcrumbs, chopped parsley, oregano, and black pepper until the mixture is cohesive.
  7. Preheat your oven to 400°F (200°C).
  8. Spoon the filling generously into each tomato shell, pressing down slightly.
  9. Place the tomatoes in a 9x9 inch baking dish and replace the tomato lids.
  10. Bake for 25–30 minutes until the tomato skin is slightly wrinkled and the filling edges are golden-brown and bubbling.