Herb Baked Tomatoes

June 23, 2016
4 Ratings
Photo by Posie Harwood
  • Serves 4
Author Notes

A riff on on an old recipe from French's Mustard, I got inspired and adapted the dish considerably to create this perfect, simple summer side dish. Ripe tomatoes are topped with a crunchy, savory blend of breadcrumbs, fresh parsley, cheese, and some mustard for a little kick. —Posie (Harwood) Brien

What You'll Need
  • 8 medium ripe tomatoes (heirloom are good, but any will work!)
  • 1/4 cup olive oil, divided
  • 3 tablespoons grainy mustard
  • 1 cup breadcrumbs
  • 1/2 cup minced fresh parsley
  • 1/2 cup freshly grated Parmesan
  • Salt
  • Freshly ground black pepper
  1. Preheat the oven to 375° F.
  2. Slice the tops off of each tomato and remove the seeds and insides using a spoon. You don't need to fully hollow out the tomato, just make a shallow dent in the top.
  3. Place the tomatoes in a shallow baking dish.
  4. Combine the mustard and 1/8 cup of the olive oil together. Spread a thin layer of the mustard mixture evenly over the top of each tomato.
  5. Combine the breadcrumbs, parsley, Parmesan, and salt and pepper to taste in a small bowl. Divide the mixture evenly among all the tomatoes. Depending on the size of your tomatoes, you may need to make more filling—just stick with the same general proportions of ingredients.
  6. Drizzle the tops of the tomatoes with the remaining olive oil.
  7. Bake the tomatoes for about 20 minutes, or until the breadcrumbs are a deep golden brown and the tomatoes are soft on the edges.
  8. Remove from the oven, let cool slightly, then serve warm. (They are also delicious cold the next morning!)

See what other Food52ers are saying.

  • Karen Brooks
    Karen Brooks
  • Linda S Heatherman
    Linda S Heatherman
  • Maria Lape
    Maria Lape
  • Jill F
    Jill F

4 Reviews

Karen B. August 25, 2022
Very delicious. Suggest you turn the tomatoes upside-down after slicing off the tops and drain on paper towels 20-30 minutes before stuffing to avoid sogginess.Panko crumbs work in place of breadcrumbs. In addition to minced parsley, fresh chopped basil and/or fresh chopped oregano add an Italian twist.
Maria L. September 14, 2016
So, cold the next day, means they can be refrigerated?
Linda S. August 26, 2016
My mouth is watering. I think I'll add a little mayo with mustard...a little basil with the parsley, top tomatoes with dab of mozzarella.
Jill F. July 5, 2016
These were so pretty, but a bit bland, despite the mustard. Maybe smaller tomatoes would be best...