Ingredients:

  • 4 large beefsteak tomatoes (approx. 250g each)
  • 0.5 tsp sea salt
  • 4 oz softened cream cheese
  • 0.5 cup grated parmesan cheese
  • 0.25 cup low-moisture shredded mozzarella
  • 2 cloves garlic, minced
  • 1 tbsp fresh basil, chiffonade
  • 0.5 tsp red pepper flakes
  • 0.25 tsp freshly ground black pepper
  • 2 tbsp panko breadcrumbs
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano

Instructions:

  1. Slice the top 1/2-inch off each tomato. Use a melon baller to scoop out seeds and pulp, leaving a 1/2-inch thick wall. Sprinkle insides with sea salt and rest upside down on paper towels for 10 minutes.
  2. In a medium bowl, combine softened cream cheese, grated parmesan, shredded mozzarella, minced garlic, basil, red pepper flakes, and black pepper. Stir vigorously until a stable cheese emulsion forms.
  3. Pat the interior of the tomatoes dry with a paper towel. Divide the cheese mixture evenly and spoon into the tomato cavities.
  4. In a small bowl, mix panko breadcrumbs, extra virgin olive oil, and dried oregano. Sprinkle the mixture over the top of the cheese-filled tomatoes.
  5. Place tomatoes on a baking sheet and bake at 400°F (200°C) for 12 minutes until the skin is taut and the crust is golden-brown and shattering.