Baked Tomatoes with Lemon Breadcrumbs

Summerfield Delight | Baked Tomatoes with Lemon Breadcrumbs

Honestly, I think the reason this recipe works is the lemon. For me it’s about that balance between the stuffing and the acidic tomato. What brings it all together is the salty parmesan and lemon zest. Together the perfect combo is a lovely way to serve baked tomatoes in warmer weather.

Pair these with a side salad or for meat eaters, this is a great side dish to accompany a grilled dinner. They give a hint of indulgence without going overboard.


Baked Tomatoes with Lemon Breadcrumbs


  • 1 small yellow onion minced 
  • 2 medium beefsteak tomatoes 
  • 5 tbs evoo 
  • 2/3 cup panko breadcrumbs 
  • 1/3 cup parmasean cheese 
  • 2 tbs fresh thyme chopped 
  • 2 tbs fresh basil chopped 
  • 1/4 cup chopped pine nuts zest of half a lemon about 
  • 1 tbs juice of half a lemon dash of white wine



Start by preheating your oven to 375. and then prepping your tomatoes. Cut around the top of the tomato top creating a good sized circle. Don’t go too close to edge, you want the shape to hold up. Scoop out the inside into a mesh sieve over a bowl. Squish out all the tomato water from the innards you scoop, just leaving the seeds in the bowl. You should produce 1/4-1/3 cup tomato water minimum.

Set your tomatoes in a casserole dish upside down to keep draining, and continue to prep the rest of the ingredients before turning over (at least 20 mins).

Mince your onion, and measure out your ingredients, time goes quickly once you start. Get your lemon zest, grate your parmesan, chop your pine nuts, the works.

In a shallow pan, add your onion and 1 tbs of olive oil. Turn the burner on low, and let them cook 1/2 to 3/4 of the way Just enough so they start to soften. Once they are starting to become fragrant and softened add the rest of the olive oil to the pan and toss. Add the panko and the chopped pine nuts with a sprinkle of salt. Turn the heat up to medium high.

Keep mixing the onion, panko, and nuts in the pan. The olive oil will be soaked up by the panko and you will want to let it keep turning over so it doesn’t fry too fast, but not overly so that it never gets any color.

When the contents start to take on a golden brown color, CAREFULLY add a dash (1/3 cup) white wine. It will sizzle, but be brave and mix it into the contents immediately.

Pull the pan off the stove (and remember to turn off the burner). Pour into a separate bowl and toss in your herbs, lemon zest and 3/4 of the parmesan cheese you put aside.

Turn your tomatoes over in the dish and spoon in your stuffing, make sure you squish it in while leaving some air in there for it to breath while cooking. Sprinkle over your lemon juice over the tomatoes and top with parmesan cheese.

Bake at 375 for 45 minutes. Cover about 10-12 minutes once golden.