Ingredients:

  • 4 large beefsteak tomatoes (approx. 1.5 lbs / 680g)
  • 1/2 tsp (3g) kosher salt
  • 1 tbsp (15ml) extra virgin olive oil
  • 4 oz (113g) low-fat cream cheese, softened
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 cup (60g) whole-wheat panko breadcrumbs
  • 2 tbsp (30g) fresh parsley, minced
  • 1 tbsp (15g) fresh basil, chiffonade
  • 2 cloves (6g) garlic, minced
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Slice the tops off the tomatoes to create 'lids.' Using a spoon or melon baller, scoop out the seeds and flesh, leaving a 1/4-inch (6mm) wall. Sprinkle the insides with salt and turn them upside down on a paper towel for 10 minutes to drain excess liquid.
  2. In a small bowl, combine the softened cream cheese, Parmesan, panko, minced garlic, lemon juice, and fresh herbs. Stir until the mixture is uniform and velvety. Taste and add black pepper.
  3. Brush the inside of each drained tomato with a drizzle of olive oil. Spoon the filling generously into each tomato, pressing down slightly to remove air pockets. Top with the reserved tomato lids.
  4. Place tomatoes in an 8x8 inch ceramic baking dish. Bake at 400°F (200°C) for 25–30 minutes until the skin begins to wrinkle slightly and the topping is a deep mahogany-gold.