Modes

Ingredients

• 6 ripe heirloom tomatoes (2 1/2" to 3" in diameter)
• 1 1/2 cups Panko breadcrumbs
• 1/4 cup scallions, sliced thin, white and green parts (2-3 scallions)
• 3 tablespoons fresh basil leaves, chopped
• 2 tablespoons fresh Italian parsley, chopped
• 2 teaspoons garlic, minced (2 cloves)
• 1/2 teaspoon fresh thyme leaves, stripped and chopped
• 2 teaspoons Kosher salt
• 1 teaspoon ground black pepper
• 1/2 cup Gruyere or Swiss cheese, grated fine
• 1/2 cup extra virgin olive oil

Instructions

Preheat the Wolf Convection Oven on Convection Roast Mode to 425°F.

Cut the tops and cores out of the tomatoes, removing as little solid pulp as possible. If they are larger tomatoes, cut them in half crosswise and remove the seeds and juice with your fingers.

Place the tomato halves on a baking dish lined with foil or parchment.

Preheat a sauté pan over medium heat for 2 minutes. Add the olive oil and chopped garlic to the pan and sauté for a few seconds until fragrant. Add the breadcrumbs and stir or toss to toast for several minutes until golden brown.

In a bowl, combine the toasted breadcrumbs with the scallions, basil, parsley, thyme, cheese, pepper and 1 teaspoon of salt.

Fill the cavities and cover the tops of the tomatoes with the breadcrumb mixture. Drizzle the tomatoes with an extra virgin olive oil.

Roast the tomatoes for 8-10 minutes until they're tender.