Ingredients:
- 8 ripe plum or Roma tomatoes
- 1 cup shredded Parmesan cheese
- 1 Tablespoon Parmesan Pesto Dip Mix (dry mix)
- 1/4 teaspoon Garlic & Herb Spread Mix (dry mix)
- 1/4 cup Panko bread crumbs
- 4 Tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
Preheat oven to 400 degrees. Wash the whole tomatoes. Mix together all ingredients that are listed after the tomatoes. Line a rimmed baking sheet with aluminum foil. Slice tomatoes crosswise at 1/4-inch intervals, without slicing all the way through the tomato. Leave the bottom 1/4-inch of tomato intact to hold the tomato together. You will create a fan effect. Carefully open the tomato slices and using a small spoon place the cheese herb mixture between the slices. Sprinkle any remaining mixture on top of the tomatoes; you can add a little extra Parmesan cheese if you would like. Bake for 5 to 7 minutes at 400 degrees, then turn oven on broil and broil 3 to 5 minutes. Watch carefully while broiling so you don’t burn the tomatoes.
*Any ripe tomato will work and are equally as delicious; presentation is much nicer using Roma or plum tomatoes.