Baked Sesame Tomatoes
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
The sesame seeds in this recipe give summer tomatoes an unexpected crunch and subtle nutty flavor.
- 4 medium ripe tomatoes
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 3/4 cup plain breadcrumbs
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely chopped fresh oregano
- 1 teaspoon finely chopped fresh parsley
- 1 tablespoon sesame seeds
- Preheat the oven to 400F.
- Using a sharp paring knife, cut out the cores of the tomatoes. Slice each tomato in half horizontally and scoop out the seeds. Place the halves cut-side up in a 13 x 9-inch rimmed baking sheet or casserole dish.
- In a small bowl, mix together the garlic powder and salt and sprinkle the mixture evenly over the tops of the tomatoes.
- In a separate bowl, mix together the breadcrumbs, olive oil, oregano, parsley, and sesame seeds until crumbs form. Spread this mixture evenly over the tops of the tomatoes.
- Bake the tomatoes for 20 to 25 minutes, until they are tender enough to be pierced easily with a fork but still hold their shape. Serve hot.
Reprinted with permission from The Naptime Chef by Kelsey Banfield, Running Press, 2012