Baked Parmesan Tomatoes Recipe
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.
Servings: 8 people
Calories: 97kcal
Ingredients
- 4 large tomatoes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Panko and Parmesan Crust
- 1/2 cup Parmesan cheese grated
- 1/2 cup Panko bread crumbs
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1 tablespoon olive oil a little more to add before baking for extra crunchy panko.
Instructions
- Preheat oven to 400 degrees.
- Wash tomatoes then slice in half. Use a paper towel to pat dry. 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. Drizzle a little extra olive oil on top before baking (optional)
- 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