Baked Parmesan Tomatoes

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Baked Parmesan Tomatoes – super simple appetizer and a fun way to eat your tomatoes! Magic happens when you pair together tomatoes and Parmesan cheese.


This week has been the longest week ever. But I say that every single week. I love Fridays, hate Mondays and everything in between, blah blah blah blah blah!

That’s the bad news. The good news is I have a new favorite appetizer. And that’s these tomatoes here! Seriously, it’s my new favorite way to eat tomatoes. These baked Parmesan tomatoes are the bomb!! Strong emphasis on the word baked, hence good for you.

It’s almost magical when you pair together tomatoes and Parmesan cheese. I don’t know, but these two ingredients are a marriage made in heaven. Who ever invented this combo knew what they were talking about.


So I thought it’s only fitting I give you guys a couple tomato jokes, because you know, tomatoes are funny.

Q: Why Did The Tomato Blush?

A: Because he saw the salad dressing 

Q: Why did the tomato go out with a prune?

A: Because he couldn’t find a date! 

Q: How do you get rid of lazy tomato employees?

A: Can them. 

Lame, I know. But funny!


These baked Parmesan tomatoes are so easy to make you don’t even need a recipe, but because I love you guys I’m providing the super simple recipe.


5.0 from 1 reviews
Baked Parmesan Tomatoes
Prep time
Cook time
Total time
Serves: 6
  • 2 large tomatoes, cut into 3 slices each
  • ½ cup Parmesan cheese, grated
  • 1 tsp dried oregano
  • salt and pepper to taste
  • a little bit of olive oil for drizzling over the top (optional)
  • parsley for garnish (optional)
  1. Preheat oven to 400 F degrees.
  2. In a small bowl toss together the Parmesan cheese, dried oregano, salt and pepper. Top each tomato slice evenly with the Parmesan cheese mixture. Drizzle with a bit of olive oil, this is optional.
  3. Bake for about 5 to 10 minutes or until you notice the cheese starts to turn gold. Garnish with parsley and serve.
Nutrition Information
Serving size: 1 slice Calories: 42 Fat: 2.2 g Saturated fat: 1.4 g Trans fat: 0.0 g Carbohydrates: 2.9 g Sugar: 1.6 g Sodium: 100 mg Fiber: 0.8 g Protein: 3.6 g Cholesterol: 7 mg


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  1. Kathy E. says

    I made these tonight after finding the recipe on pinterest. We have a load of fresh tomatoes just ripening in the garden, along with a lively basil plant. I added some of the basil, along with fresh garlic to these and devoured them! So simple, yet so delicious. Thanks for sharing!

  2. Kim says

    These looked so good but when I made them the tomatoes came out very mushy. Did I do something wrong? I managed to scoop them up and put them on some French bread slices. The flavor was delicious, just wish they were a little firmer.

  3. jan jones says

    these are absolutely fabulous, but you must add some fresh garlic for an even better taste! i love them!

  4. says

    I just realized I haven’t made these since I was a private chef and occasionally made versions of these as a side! Thanks for reminding me! They’re beautiful !

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