Baked Parmesan Tomatoes – This simple and cheesy snack is made with a few ingredients and 15 minutes in total. It’s the last-minute side dish or appetizer of your dreams! Unique, delicious, always a hit with guests. My best piece of advice: make extra for your inevitable midnight snack!
Easy Baked Parmesan Tomatoes Recipe
Looking for a low-carb snack or appetizer that will stack up against any of its breaded competitors? Enter: baked Parmesan tomatoes. Tender, cheesy, herbaceous, delectable. I couldn’t stop myself with these! They may as well have been my main course.
While I made these on large tomatoes that you can slice into, you can create this dish on a smaller scale as well for more bite-sized pieces. It’s a great way to serve a unique appetizer or snack to guests! It’s one of those baked goods that will still taste delicious as it cools down on the appetizer table.
Ingredients You’ll Need
- Tomatoes – Get a large, firm variety such a Beefsteak.
- Parmesan cheese – Freshly shaved is best but you can also grate it. You can see the difference in the pictures, one is made with shaved Parm and one with grated Parm, so it all depends what you’re looking for.
- Oregano – Fresh or dried.
- Salt & pepper – Season to taste.
- Olive oil – Avocado, safflower, sunflower, grapeseed, canola, or vegetable oils can be used instead.
- Parsley – Freshly chopped for garnish.
How To Make Baked Parmesan Tomatoes
- Prep: Preheat oven to 400°F. In a small bowl toss together the Parmesan cheese, dried oregano, salt and pepper.
- Assemble: Top each tomato slice evenly with the Parmesan cheese mixture. Drizzle with a bit of olive oil, this is optional.
- Bake: Bake for about 5 to 10 minutes or until you notice the cheese starts to turn melt and turns golden brown. You can also turn on the broiler for about a minute if you want a bit more color to the cheese.
- Garnish and serve: Garnish with parsley and serve.
How to serve
Serve these tomatoes as a snack, appetizer, or plate it as a side dish! Wondering which mains it’ll go well with? Guess no more! Here are my favorites:
- Spatchcock Chicken
- Duck Confit with Pickled Raisins
- Pan Seared Pork Chops with Gravy
- Prime Rib Roast
- Baked Lemon Garlic Halibut
- Braised Lamb Shanks
Leftovers
Keep the leftovers in an airtight container in the fridge for 3-5 days. You can honestly eat your leftovers cold if you’d like to avoid the reheating process! Tomatoes and cheese- two lovely, versatile ingredients delicious both hot and cold.
If you’d like to reheat them, you can do so in the microwave or the oven. Preheat the oven to 375F and bake for 5-7 minutes or until warmed through.
Can I Freeze Baked Tomatoes?
Since this recipe is such a cinch to throw together, I don’t suggest freezing them in advance. The tomatoes, packed with water, will become quite deflated and mushy after being frozen and thawed. This recipe is best enjoyed fresh!
Other Delicious Recipes To Try
- Balsamic Parmesan Roasted Tomatoes and Asparagus
- Shrimp and Crab Dip Stuffed Tomatoes
- Cheesy Cauliflower Tots
- Crispy Baked Parmesan Garlic Breaded Mushrooms
- Air Fryer Mozzarella Sticks
- Pepperoni Pizza Stuffed Mushrooms
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Baked Parmesan Tomatoes
Ingredients
- 2 large tomatoes cut into 3 slices each
- ½ cup Parmesan cheese grated
- 1 teaspoon oregano dried
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 tablespoon olive oil for drizzling over the top
- parsley chopped, for garnish
Instructions
- Prep: Preheat oven to 400°F. In a small bowl toss together the Parmesan cheese, dried oregano, salt and pepper.
- Assemble: Top each tomato slice evenly with the Parmesan cheese mixture. Drizzle with a bit of olive oil, this is optional.
- Bake: Bake for about 5 to 10 minutes or until you notice the cheese starts to turn melt and turns golden brown. You can also turn on the broiler for about a minute if you want a bit more color to the cheese.
- Garnish and serve: Garnish with parsley and serve.
Recipe Notes
- Keep the leftovers in an airtight container in the fridge for 3-5 days. You can honestly eat your leftovers cold if you’d like to avoid the reheating process!
Can these be done in an AF?
Absolutely! I’m just not exactly sure how long, I’d start with 5 minutes at 380F and go from there.
Jo, this is delicious! I topped mine with a fresh basil chiffonade.
Love it! However, the second time around my tomatoes turned mushy with the skin peeling off. Are there certain kinds of tomatoes that are sturdier than others?
We find the Roma type tomato is a bit heartier and works with this. You could also buy a firmer tomatoe when baking or grilling as they will work out well.
OH. MY. These were amazing. WOW!! I knew these looked good, but I was not expecting them to be so drool-worthy. This is company good. And too easy. I could throw these together any day. Only change was that I cooked 15-17 minutes instead of 8-10 cuz I like my tomatoes really cooked–personal preference. I will be sharing this one!
So glad you liked these Tara!
Can I use a different cheese?
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!
I’m so glad you liked them Kathy. Sometimes the simplest recipes are the best. 🙂
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.
An alternative is to broil them for just a couple of minutes on a foil-lined sheet with a light coating of olive oil on the baking pan.
Hi Jo, that looked so delicious! I’m going to give it a try one of these days! Thanks for sharing!
You’re welcome Isabella! 🙂
these are absolutely fabulous, but you must add some fresh garlic for an even better taste! i love them!
great snack!
Ha. The tomatoes made me laugh! These look so beautiful and delicious. I am such a tomato fanatic I know I will be making these! Thanks for the recipe Jo!
You’re most welcome Jessica 🙂
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 !
Thanks Mimi, aren’t they great?