These Baked Tomatoes with Parmesan combine a crisp panko and cheese crust with juicy, flavorful roasted tomatoes. They’re the perfect simple side dish to serve with chicken, fish, pasta, and more.

If you are looking for more roasted veggie side dish recipes, you can also try this Roasted Parmesan Zucchini, Oven Roasted Squash, or these Lemon Garlic Roasted Green Beans.

A serving platter full of baked tomatoes with Parmesan and panko crust.

Baked Tomatoes with Parmesan

These mouthwatering Panko and Parmesan roasted tomatoes are one of the easiest and most satisfying veggie side dishes. They couldn’t be simpler to prepare. Just slice in half, mix up a simple panko topping, and roast until the tomatoes are juicy and the crust is a lovely golden brown.

Since tomatoes are the star of the show, make sure and use the best ones you can find. I love using fresh garden tomatoes when I can, but otherwise try and find ripe beefsteak or heirloom varieties at the grocery store. 

Another great way to make this recipe and get more servings out of each is to use tomato slices instead, still topping with the same amount of panko and Parmesan mixture. 

A baking dish full of Panko and Parmesan Roasted Tomatoes.

Key Ingredients

  • Tomatoes – you want to use large, ripe tomatoes for this recipe. Since they are the star of the show, fresh garden tomatoes are best. But any large beefsteak or heirloom tomatoes will work great. Try and find firm, ripe tomatoes that are roughly the same size. 
  • Parmesan Cheese – grated Parmesan is best but shredded can also be used. No matter what, try and use quality Parmesan cheese rather than the stuff from a can.
  • Panko Bread Crumbs – Panko bread crumbs stay super crisp which is ideal for topping something as juicy as tomatoes. You could substitute crackers if desired.
  • Italian Seasoning – this is an easy way to add a lot of flavor. You could also use dried oregano.
Side by side photos of how to make parmesan baked tomatoes, a glass mixing bowl with ingredients to make panko and Parmesan topping.

How to Make Parmesan Roasted Tomatoes

  1. Prepare tomatoes. Wash tomatoes then slice in half.   Place into a baking dish or baking sheet cut side up and season lightly with salt and pepper.
  2. Mix the panko and Parmesan topping. In a small bowl, combine the panko bread crumbs, grated Parmesan cheese, Italian seasoning, and a pinch of salt.  Combine until mixed. 
  3. Top the tomatoes. Place a heaping tablespoon of the bread crumb mixture onto the top of each tomato. Pat with the back of a spoon to cover the tomatoes evenly.
  4. Bake. Bake in a preheated 400 degree oven for 15-20, or until the tomatoes are cooked and the topping is lightly golden brown.
  5. Serve. Remove from the oven and allow to cool slightly, then serve warm with fresh basil if desired. Enjoy!
Side by side photos showing how to make baked tomatoes parmesan, a large bowl of tomatoes, halved tomatoes in a baking dish, and tomato halves topped with Panko and Parmesan crust.

Frequently Asked Questions

How long should tomatoes roast in the oven?

If you are roasting large tomatoes at 400 degrees, you can expect for them to take anywhere between 15-20 minutes to finish. You’ll know they are done when the tomatoes are softened slightly and the tops are golden brown.

Can I make Parmesan Roasted Tomatoes ahead of time?

While we do recommend serving baked ParmesanTomatoes fresh out of the oven, they can be stored for up to 3 days in the fridge and reheated in a 375 degree oven. If you wanted to prep anything ahead of time, you could make the panko topping and store it in an airtight container in the fridge overnight.

What kind of tomatoes should I use to make baked tomatoes?

The absolute best tomatoes to use for Baked Parmesan Tomatoes are fresh garden tomatoes. They have the best flavor by far. If you don’t have any, or it isn’t tomato season, look for large, firm, ripe tomatoes such as beefsteak or heirloom varieties.

A serving platter full of baked Parmesan tomatoes topped with fresh herbs.

Recipe Variations

  • For a caprese variation, top the tomatoes with slices of mozzarella cheese and fresh basil leaves, then drizzle with balsamic glaze for an extra touch of sweetness.
  • Sprinkle crumbled feta cheese and chopped Kalamata olives over the roasted tomatoes, then finish with a sprinkle of dried oregano for a Mediterranean twist.
  • Add minced garlic to the panko and Parmesan mixture before roasting.
  • Give the roasted tomatoes a Tex-Mex twist by topping them with a dollop of guacamole and a sprinkle of shredded cheddar cheese and broiling until the cheese is melted. Garnish with chopped cilantro and a dollop of salsa.

Storing and Reheating Instructions

  • Refrigerator: store leftover baked tomatoes in an airtight container in the fridge for up to 3 days.
  • To reheat: you can reheat in a microwave, or in a preheated 375 degree oven for about 5-10 minutes.
5 from 1 vote

Baked Parmesan Tomatoes Recipe

Author The Carefree Kitchen
These Parmesan roasted tomatoes combine a crisp panko Parmesan crust with juicy, flavorful roasted tomatoes. Baked tomatoes with bread crumbs the perfect simple side dish to serve with chicken, fish, pasta, and more.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yields8 people

Ingredients

  • 4 large (4 large) tomatoes
  • 1 teaspoon (1 teaspoon) salt
  • 1/4 teaspoon (1/4 teaspoon) black pepper

Panko and Parmesan Crust

  • 1/2 cup (50 g) Parmesan cheese, grated
  • 1/2 cup (30 g) Panko bread crumbs
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon (1/4 teaspoon) salt
  • 1 tablespoon (14 g) olive oil

Instructions
 

  • Preheat oven to 400 degrees.
  • Wash tomatoes then slice in half. Place into a baking dish cut side up and season lightly with salt and pepper.
  • In a small bowl, combine the Panko bread crumbs, grated Parmesan cheese, Italian seasoning, salt, and oil. Combine until mixed.
  • Top each tomato with a heaping tablespoon of the bread crumb mixture, then pat with the back of a spoon to cover the tomatoes evenly.
  • Bake in a preheated oven for 15-20, or until the tomatoes are cooked and the topping is lightly golden brown.
  • Remove from the oven and allow to cool slightly, then serve warm. Enjoy!

Notes

Storing leftovers: store leftover baked tomatoes in an airtight container in the fridge for up to 3 days.
Reheating: reheat in a microwave, or in a preheated 375 degree oven for about 5-10 minutes.

Nutrition

Calories: 97kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 150mg | Potassium: 225mg | Fiber: 2g | Sugar: 2g | Vitamin A: 811IU | Vitamin C: 12mg | Calcium: 87mg | Iron: 0.4mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Course Side Dish
Cuisine American, Italian
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More Of the Best Veggie Side Dish Recipes

This recipe for baked tomatoes with cheese is flavorful, crisp, juicy, and make the perfect side dish. It is one of those simple recipes that you will find yourself making over and over.

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