Use an assortment of different colored tomatoes for this pretty side dish that goes well with roast meats and poultry.
Aromatic Sun Baked Stuffed Tomatoes
4 large heirloom tomatoes, halved crosswise, seeds removed
1/3 cup panko bread crumbs
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
2 teaspoons herbes de Provence
1 clove garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
Set Sun Oven out to preheat. Spray a baking pan with cooking spray.
Arrange the tomato halves in a single layer, cut side up, in the prepared baking pan. In a small bowl combine the panko, parsley, Parmesan cheese, herbs de Provence, garlic, and salt. Top each tomato half with a spoonful of the bread crumb mixture. Drizzle each tomato half with olive oil. Cover the baking pan with a second pan or aluminum foil and a dark dish towel. Bake the tomatoes in the Sun Oven until lightly browned, about 45 minutes.