Parmesan Oven Roasted Tomatoes

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Parmesan Oven Roasted Tomatoes are one of our favorite summer side dishes!  Ripe juicy garden tomatoes topped with a delicious garlicky parmesan crust and baked just until hot.  These are great served alongside a steak!

    Parmesan Oven Roasted Tomatoes on a spatula

How to Make Parmesan Oven Roasted Tomatoes

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Parmesan Oven Roasted Tomatoes are a delicious side dish for your next meal. Not only do they taste amazing, this recipe is super easy to make, I know you’ll love making them as much as you will love eating them!

Tomatoes are one of the most versatile and delicious vegetables (or fruit I guess, but I always think of them as a veggie). I love to use them in my recipes as much as I can. We often think of tomatoes as an addition to a side dish, like adding tomatoes to a salad, that we overlook them as a true side dish all on their own. They are perfect served cold in a tomato and cucumber salad or even in this delicious cooked side dish!

Parmesan Oven Roasted Tomatoes in a glass dish

The tomato is definitely the star for this side dish, so much so it may even outshine your main course!  I love to serve this with steak, however it would be wonderful with chicken as well. This recipe is so incredibly easy to make! Simply cut the tomatoes in half, combine the rest of the ingredients, top the tomato and bake.  So quick and easy and if you line your baking sheet with parchment or foil, the cleanup is minimal as well!

I always use freshly prepared bread crumbs in this recipe, they are easy to make. I place a slice of bread (or a hamburger bun or whatever breads you happen to have on the counter) in the magic bullet for a about 2-3 seconds to get perfect fluffy bread crumbs.  While it’s blending, I pick up the magic bullet and give it a shake to make sure all of the big pieces get crumbled. This also works on pulse on a blender or food processor.

Parmesan Oven Roasted Tomatoes close up in a glass baking dish

You can use dry bread crumbs (or Panko) but the topping will be much flatter and a bit crunchier. Parmesan, garlic and herbs of your choice (I love dill, parsley and/or oregano) bring together flavors that compliment the tomato and are usually ingredients we have in our pantry or garden.  So convenient, tasty and effortless!

You can use your favorite variety of tomato for this recipe. Roma tomatoes or even cherry tomatoes will work, however if you choose cherry tomatoes reduce your bake time or even just place under the broiler for 5 minutes.  In whichever case, you do not want to over bake any oven roasted tomatoes as they will become mushy. If you are grilling these tomatoes are the perfect side dish to accompany a steak dinner and leftovers heat perfectly for lunch!

Parmesan Oven Roasted Tomatoes

Sometimes it’s hard to think of new and exciting meal ideas (or sides) for your family, believe me I know! If you are stumped as to what to serve with your main course tonight, you’ll love these Parmesan Oven Roasted Tomatoes!

Print Recipe
5 from 2 votes
Servings: 6 servings
PARMESAN OVEN ROASTED TOMATOES
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
 
Author: Holly
Course: Side Dish
Cuisine: American
Keyword: oven roasted tomatoes
Parmesan Oven Roasted Tomatoes are one of our favorite summer dish dishes! Ripe juicy garden tomatoes topped with a delicious garlicky parmesan crust and baked just until hot. These are great served alongside a steak!
Ingredients
  • 3 large ripe tomatoes halved
  • 1 slice of bread or 3/4 cup fresh bread crumbs
  • 1/4 cup freshly grated parmesan cheese
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • 3 tablespoons of fresh herbs (parsley, basil and oregano (or 1/2 teaspoon each dried basil & dill)
  • salt & black pepper to taste
Instructions
  1. Preheat oven to 400 degrees F.
  2. Using a blender, food processor or Magic Bullet, process the bread into fresh breadcrumbs. (This took about 1 second in my Magic Bullet).
  3. In a small bowl, combine breadcrumbs, cheese, garlic, olive oil, herbs, salt and pepper. Toss until well mixed.
  4. Place sliced tomatoes in a shallow baking dish, season with salt & pepper. Top with breadcrumb mixture.
  5. Bake for 10-15 minutes or until crumbs are lightly browned. Be sure not to over bake so the tomatoes don’t become mushy.
Nutrition Information
Calories: 53, Fat: 3g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 72mg, Potassium: 186mg, Carbohydrates: 3g, Sugar: 1g, Protein: 2g, Vitamin A: 23.4%, Vitamin C: 22.3%, Calcium: 6.3%, Iron: 3.7%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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Parmesan Oven Roasted Tomatoes are one of our favorite summer dish dishes!  Ripe juicy garden tomatoes topped with a delicious garlicky parmesan crust and baked just until hot.  These are great served alongside a steak!
Parmesan Oven Roasted Tomatoes are one of our favorite summer dish dishes!  Ripe juicy garden tomatoes topped with a delicious garlicky parmesan crust and baked just until hot.  These are great served alongside a steak!

Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

9 comments on “Parmesan Oven Roasted Tomatoes”

  1. I hate tomatoes and this is so great!!!!

  2. This is delicious.

  3. I am on a sodium restricted diet so this didn’t work for me as written. I substituted low sodium Emmental cheese for the parmesan and instead of salt and pepper, I used Epicure Red Garlic Sansel on top of the tomatoes. It turned out extremely well and will definitely be a keeper recipe.

    • That sounds like a great substitution, and we’re so glad you were able to make the recipe work for you!

  4. My husband will just love this Holly! We just counted all our green tomatoes growing out back and expect to have about 40-50 here pretty soon, so I will be making this for sure!

  5. Holly,
    So happy to have found your website – Spend With Pennies on Pinterest!!

    I am hosting our next Book Club meeting and will definitely be using some of these wonderful recipes. I love your recipes because they use fresh ingredients (and not to many), easy to make and look delicious.

    I will definitely be adding you to my “Favorites List!”

    Kay

  6. I’m pretty sure that I love everything you do. Please keep them coming!

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