by fujimama
Photo by fujimama
fujimama's Notes:
Expand6 firm, ripe, red medium-sized tomatoes Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
3 cloves minced garlic Ask a question about this ingredient
3 tablespoons minced green onions Ask a question about this ingredient
1 tablespoon minced fresh shiso leaf (or you can use all basil instead) Ask a question about this ingredient
3 tablespoons minced fresh basil Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/8 teaspoon pepper Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1/2 cup Panko bread crumbs Ask a question about this ingredient
toasted sesame oil, to sprinkle on top of stuffed tomatoes Ask a question about this ingredient
Preheat oven to 400 degrees Fahrenheit.
Ask a question about this stepRemove the stems and wash the tomatoes. Cut the tomatoes in half crosswise. Gently squeeze out the juice and seeds. Sprinkle the halves lightly with salt and pepper.
Ask a question about this stepBlend remaining ingredients (from garlic on, except for sesame oil) in a mixing bowl. Fill each tomato half with a spoonful or two of the mixture. Sprinkle with a few drops of toasted sesame oil. Arrange the tomatoes in a shallow, oiled roasting pan (just large enough to hold the tomatoes easily in one layer)--do not crowd them.
Ask a question about this stepShortly before you are ready to serve, place them in the upper third of the preheated oven and bake for 10 to 15 minutes, or until the tomatoes are tender but hold their shape, and the panko bread crumb filling has browned lightly.
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