Baked Tomatoes from the Garden
I sure hope your garden is as bountiful as mine has been. If so, you will understand why I have so many tomato and zucchini recipes that I make for my family. This recipe makes a great side dish or vegetarian main dish. The wonderful flavor of sun ripened tomatoes comes through and can’t be beat. You will remember this dish fondly next winter when the tomatoes are waxy and less flavorful.
I’m sure you have heard that in Europe the lowly tomato was considered to be poisonous until the end of the 1800’s. Apparently, because they ate off pewter plates which have a high content of lead, and the acid in the tomato would leach the lead into the food! Thank goodness we don’t use pewter any more for eating utensils, because it just isn’t summer to me if I don’t have some delicious tomatoes in the house. I don’t refrigerator the tomatoes I buy unless I need to preserve them for several days. I think that refrigerating them reduces the flavor tremendously.
I am a sucker for buying the most irregular tomatoes at the farmer’s market. I have a theory that the more unusual they look the better the flavor. I have used many types–heirloom, Roma, cherry, grape, and many colors including dark purple which were called black–all different but all delicious. In this recipe I use beefsteak, because they are large enough to stand up to the baking and still hold their shape. You will find that you lose some of the liquid from the tomato in the baking but none of the flavor.
Finally, I encourage you to make use of all your gluten-free bread by taking anything that might go stale before you can use it, and turn it into gluten-free bread cubes, breadcrumbs or panko. It just takes a few minutes and opens so many recipes if you have these in your freezer.
Enjoy your summer and your garden! Give this gluten-free recipe a try–you will be glad you did!
- ½ cup gluten-free panko
- ½ cup grated Parmesan cheese
- 1 tablespoon oregano
- sprinkle garlic powder, salt, pepper
- 4 beefsteak tomatoes
- Heat oven to 350 degrees F. In a small bowl, toss together the panko, Parmesan, oregano, ¾ teaspoon salt, ¼ teaspoon garlic powder and ¼ teaspoon pepper.
- 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.