Broiled Tomatoes with Crunchy Topping

Name: Broiled Tomatoes with Crunchy Topping
Yield: 4
Ingredients: Two large tomatoes (12 to 16 oz. each); 3/4 cup panko; 1/4 cup chopped flat-leaf parsley; 1/4 cup grated Parmesan; 2 tbsp. chopped drained capers; 2 tbsp. olive oil; 2 tsp. grainy Dijon mustard; 1 small grated clove garlic; Pepper

Add some crunch!

Author:: Rachael Ray Every Day
Updated:: Sep 5, 2017
Original:: Aug 28, 2017

broiled tomatoes with crunchy topping — Photography by Christopher Testani

Recipe by Janet Taylor McCracken

4Servings

Ingredients

Two large tomatoes (12 to 16 oz. each)
3/4 cup panko
1/4 cup chopped flat-leaf parsley
1/4 cup grated Parmesan
2 tbsp. chopped drained capers
2 tbsp. olive oil
2 tsp. grainy Dijon mustard
1 small grated clove garlic
Pepper

Preparation

Cut two large tomatoes (12 to 16 oz. each) horizontally in half and place cut side up on a foil-lined baking sheet; season. In medium bowl, mix 3/4 cup panko, 1/4 cup chopped flat-leaf parsley, 1/4 cup grated Parmesan, 2 tbsp. chopped drained capers, 2 tbsp. olive oil, 2 tsp. grainy Dijon mustard and 1 small grated clove garlic; season with pepper. Pack lightly on top of each tomato half and broil until browned, 2 to 4 minutes.