The Dish | Baked Tomatoes with Herbs and Goat Cheese

August is the height of the summer tomato season. This easy dish is a great side for any dinner menu, but is also great for breakfast or brunch with scrambled eggs and sourdough toast.


  • 4 large tomatoes
  • 1 1/2 cups crumbled goat cheese
  • 1 cup panko bread crumbs
  • 4 Tbs olive oil plus more for drizzling
  • 1/2 cup grated parmesan cheese
  • 2 large cloves garlic minced
  • 4 Tbs chopped fresh parsley
  • 4 Tbs chopped fresh oregano
  • 4 Tbs chopped fresh basil
  • 2 Tbs grated lemon zest
  • Salt and pepper to taste


  • Slice off the tops of the tomatoes and scoop out the seeds and most of the flesh. Drizzle the insides with olive oil and season with salt and pepper. 
  • Fill each tomato with goat cheese. 
  • In a bowl combine the bread crumbs, 4 Tbs of olive oil, parmesan cheese, garlic, fresh herbs and lemon zest.
  • Sprinkle the tops of tomatoes with bread crumb mixture and season with salt and pepper. 
  • Bake at 425 for about 10 – 15 minute or until the tops are golden brown.  Serve warm.

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