Broiled Tomatoes with Crunchy Topping - Rachael Ray Every Day

    Broiled Tomatoes with Crunchy Topping

    Add some crunch!
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    broiled tomatoes with crunchy topping

    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.