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.


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