Meet your new favorite fall dish, Herb Stuffed Tomatoes. This seasonal fare is becoming a new staple in my eating repertoire. To make these you need 2 tomatoes, salt and pepper, ½ tablespoon unsalted butter, 2 tablespoons olive oil, ¼ of a finely chopped white onion, 3/4 cup Panko breadcrumbs, 1 tablespoon chopped chives, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh basil, 1 tablespoon minced garlic, ½ tablespoon dried oregano, ½ cup shredded Parmesan cheese, and 1 egg beaten.
Preheat the oven to 375 degrees. Cut off the top of the tomato and remove the insides. Season the interior of the tomato with salt and pepper. Place upside down on a paper towel.
In a medium skillet, melt ½ tablespoon unsalted butter on low heat. Add chopped onion and sauté for 4 minutes and then add the minced garlic. Sauté the mixture for an additional 2 minutes and then remove from the heat. Stir in the Panko breadcrumbs, Parmesan, chives, parsley, basil, and oregano. Stir in the beaten egg.
Stuff the tomatoes with this mixture and place on a greased baking dish. Drizzle olive oil over the tomatoes and then bake for 30 minutes. Remove from the oven when the top is crisp.