Craving a quick, cheesy snack that’s full of flavor?
These baked Parmesan tomatoes are a perfect choice!
With just a few ingredients and 15 minutes of your time, you’ll enjoy a savory, melty treat.
Whether you’re hosting a gathering or need a snack in a flash, this simple recipe will become your go-to!
For Baked Parmesan Tomatoes
- Tomatoes – Choose 2 large tomatoes, sliced into 3 pieces each. These will be the base of the dish, providing a juicy and savory foundation.
- Parmesan Cheese – Use ½ cup of grated Parmesan cheese for that rich, cheesy flavor that melts beautifully over the tomatoes.
- Dried Oregano – 1 teaspoon to add a touch of herbaceous flavor that complements the tomatoes.
- Salt and Pepper – ¼ teaspoon of each (or to taste) to enhance the flavors of the tomatoes and cheese.
- Olive Oil – 1 tablespoon to drizzle over the top, adding richness and helping the cheese brown nicely.
- Parsley – For garnish, this adds a fresh pop of color and a little freshness to balance the rich flavors.
Baked Parmesan Tomatoes
Notes
Ingredients:
- 2 large tomatoes (sliced into 3 pieces each)
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon olive oil (optional, for drizzling)
- Chopped parsley (for garnish)
Instructions:
- Preheat Oven:
- Heat your oven to 400°F (200°C).
- Prepare Topping:
- In a small bowl, combine the Parmesan cheese, oregano, salt, and pepper.
- Assemble:
- Place the tomato slices on a baking sheet.
- Evenly distribute the Parmesan mixture over each slice.
- Drizzle with olive oil if desired.
- Bake:
- Bake for 5-10 minutes, or until the cheese melts and turns golden brown.
- For extra color, broil for the last minute.
- Garnish and Serve:
- Garnish with chopped parsley before serving.
Notes:
- Store leftovers in an airtight container in the fridge for 3-5 days. Leftovers can be enjoyed cold if you prefer not to reheat.
Nutrition
Calories: 55kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g
Cholesterol: 5mg | Sodium: 230mg | Potassium: 28mg | Fiber: 1g | Sugar: 2g
Vitamin A: 140IU | Vitamin C: 1.2mg | Calcium: 101mg | Iron: 0.1mg
- Can I use different types of tomatoes for this recipe?
Absolutely! While larger, firmer tomatoes work best, you can use what you have on hand. Roma or beefsteak tomatoes hold up well when baked, but any kind of ripe tomato will still taste delicious.
- Do I have to use fresh Parmesan, or can I use pre-grated cheese?
For the best melt and flavor, I recommend fresh Parmesan, as pre-grated cheese doesn’t melt as smoothly. But if that’s all you’ve got, it’ll still work in a pinch—just expect a slightly different texture.
- Can I make this dish ahead of time?
Yes, you can assemble everything earlier in the day or even the night before! Simply cover the prepared tomatoes and refrigerate until you’re ready to bake. Just give them an extra minute or two in the oven if they’re cold from the fridge.
- How should I store leftovers?
Store any leftover tomatoes in an airtight container in the fridge for up to 3 days. These are also delicious cold, so you can skip the reheating if you want! If you do choose to reheat, just pop them in the oven for a few minutes at 350°F (175°C).
- Can I add other herbs or spices?
Definitely! Feel free to play with the seasoning. You could add some fresh basil, thyme, or even a dash of garlic powder. A pinch of red pepper flakes could add a nice kick if you’re feeling adventurous!
