Baked Parmesan Tomatoes

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!

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

Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

• 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

1. Prep: Preheat oven to 400 F degrees. In a small bowl toss together the Parmesan cheese, dried oregano, salt and pepper.
2. Assemble: Top each tomato slice evenly with the Parmesan cheese mixture. Drizzle with a bit of olive oil, this is optional.
3. 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.
4. 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

How to store 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!

Loving this recipe? Try these:

• Balsamic Parmesan Roasted Tomatoes and Asparagus
• Shrimp and Crab Dip Stuffed Tomatoes
• Cheesy Cauliflower Tots
• Crispy Baked Parmesan Garlic Breaded Mushrooms
• Crispy Fried Zucchini
• Air Fryer Mozzarella Sticks
• Pepperoni Pizza Stuffed Mushrooms