Mozzarella Cheese Baked Tomatoes

Preheat the oven to 375°F. Wash and dry the tomatoes. I’m using Early Girls here, but any medium round tomato will work beautifully. If your tomatoes are on the larger side, simply increase the amount of shredded cheese and breadcrumbs to ensure the filling is generous enough to match their size.

Melt 2 tablespoons of salted butter in a small microwave‑safe bowl. Add ½ cup of Panko breadcrumbs and stir until evenly combined.

Scoop out the seeds and membranes, leaving a sturdy shell of tomato flesh to hold the filling.

Fill each tomato with mozzarella or use your preferred cheese for the filling.

Top each tomato with the buttery breadcrumbs, pressing them lightly into place. Arrange the filled tomatoes in a baking dish. Bake for 12–15 minutes, or until the topping is golden brown and the tomatoes are tender.

Enjoy!

For more delicious, fresh-from-the-garden side dishes, check out these:

• Creamy Tomato Garlic Parmesan Pasta
• Marinated Tomatoes
• Asian Cucumber Salad
• Garlic Herb Roasted Radishes
• Irish Honeyed Parsnips
• Irish Glazed Parsnips
• Zucchini & Yellow Squash Sun-Dried Tomato Gratin
• Roasted Chayote Squash & Red Onions
• Easy Grilled Corn (2 Ways)
• Broccoli & Cheese Stuffed Baked Potatoes