Here's the second recipe Linda Cannon shared with Suzanne Lawler on Weekend Morning.
LINDA'S TASTY TOPPED TOMATOES
4-6 medium to large fresh tomatoes
½ cup olive oil
1 cup fresh basil
2 cloves minced fresh garlic
1 cup panko bread crumbs
1 teaspoon fresh chopped cilantro
1 teaspoon fresh chopped oregano
1 teaspoon fresh chopped thyme
¼ cup freshly grated parmesan cheese
Make pesto: Combine minced garlic and basil in food processor and slowly drizzle in olive oil. Cut ¼ top off of tomato. Add pesto mixture to panko bread crumbs, cilantro, oregano, thyme and Parmesan. Place 1 heaping tablespoon of mixture of top of tomatoes and broil in 375 degree oven for 8-10 minutes or until browned.