Grilled Tomatoes with Parmesan Crust

Cut a little off the top and bottom of the tomatoes so that they have a better grip later.

Now cut the tomatoes in half, remove the insides if necessary and salt lightly. Make a mixture of the parmesan, the panko or breadcrumbs, butter and the herbs.

Grill the tomatoes on both sides and put them in an ovenproof dish or on a wooden plank.

Pour the parmesan mixture on top and bake indirectly at about 220 degrees for 12-15 minutes until a nice brown crust is formed.

Sauté the onion in canola oil until translucent.

Add the zucchini and eggplant and continue to sauté.

Add the garlic and tomatoes, season with salt, pepper, oregano and a pinch of sugar and simmer slowly for about 15-20 minutes.

Serve the tomatoes together with the sugo and serve with rice or baguette.

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