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Garlic Parmesan Baked Tomatoes: Easy, Flavorful Recipe

Garlic Parmesan Baked Tomatoes

Firm-ripe tomatoes are topped with a garlicky Parmesan breadcrumb mixture and baked until tender with a golden, savory crust. This easy side dish makes 8 tomato halves and serves 4.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Tomatoes
  • 4 tomatoes, about 1 1/2 pounds total Medium, firm-ripe tomatoes
Topping
  • 2 tablespoons Extra-virgin olive oil
  • 2 cloves Garlic, finely minced
  • 1/2 cup Finely grated Parmesan cheese
  • 1/4 cup Plain or Italian-seasoned breadcrumbs
  • 1 teaspoon Italian seasoning, dried oregano, or a combination
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Finishing
  • 1 tablespoon Fresh parsley or basil, chopped

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Line a baking sheet or small baking dish with parchment, or lightly oil the dish.
  2. Cut the tomatoes in half crosswise. If they are especially juicy, gently remove some seeds and excess pulp, then arrange the halves cut-side up.
  3. Combine the Parmesan, breadcrumbs, minced garlic, Italian seasoning, kosher salt, and black pepper in a small bowl.
  4. Drizzle the tomato halves with olive oil, then spoon or sprinkle the Parmesan mixture over each half.
  5. Bake for 15 to 20 minutes, until the tomatoes are tender and the topping is golden. For extra browning, broil for 1 to 2 minutes at the end while watching closely.
  6. Garnish with chopped parsley or basil and serve immediately.

Notes

Use ripe but still firm tomatoes so they hold their shape. Roma or plum tomatoes produce a less juicy result, while beefsteak or vine tomatoes are juicier. Breadcrumbs may be omitted for a softer Parmesan topping. Finely grated Parmesan helps the crust brown evenly, and garlic should be mixed into the topping rather than placed in large pieces directly on the tomatoes.