Broiled Tomatoes with Crunchy Topping

Add some crunch!
broiled tomatoes with crunchy topping

Recipe by Janet Taylor McCracken

  • 4Servings


  • 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


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.