Baked Tomatoes From The Garden

Baked Tomatoes From The Garden


  • 1/2 cup gluten-free panko
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon oregano
  • sprinkle garlic powder, salt, pepper
  • 4 beefsteak tomatoes


Make your own gluten-free panko and store it in the freezer.  Here is the link to the recipe:


Step 1
Heat oven to 350 degrees F. In a small bowl, toss together the panko, Parmesan, oregano, 3/4 teaspoon salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper.
Step 2
Slice the top off each tomato and core the center to make a small scoop area for the topping. Place each tomato into its own ovenproof bowl making sure it stand straight so the topping remains where it should. Place the panko topping on each tomato. I put all the baking bowls onto one baking sheet in the oven. Bake until topping is golden brown about 25 minutes. Serve warm.