Baked Parmesan Tomatoes ♥ Recipe | A Veggie Venture: Baked Parmesan Tomatoes ♥ Recipe

Baked Parmesan Tomatoes ♥ Recipe

Baked Parmesan Tomatoes Recipe
Today's recipe for baked tomatoes: Just simple tomato halves topped with a little Parmesan and baked just until soft and sweet and ever-so-juicy. Low carb and Weight Watchers

~recipe & photo updated 2012 & republished 2013~
~more recently updated recipes~

2006 Original Post: Oh so simple! Just tomato halves topped with a few ribbons of Parmesan cheese and a sprinkle of just-snipped herbs from the garden, oregano on some, chive on the other. Next time I will slice a bit off the bottom side of each tomato half, not just the ones that needed help to keep from tipping. Removing a bit of skin also helps the heat penetrate the tomato from the bottom. Next time I will also allow about 10 minutes to cool before serving. These got VERY hot!

For a non-fat version of Baked Tomatoes, see Broiled Tomatoes with Oregano.

2012 Update: Such simplicity, such payoff. Raw tomatoes are wonderful but there's something entirely different about ripe summer tomatoes baked just until hot with a little cheese. Sublime, these.


Hands-on time: 5 minutes
Time to table: 30 minutes
Serves 4

4 small perfectly ripe tomatoes, preferably meaty tomatoes like Cascade tomatoes
Grated Parmesan
Salt & pepper to taste
Chopped chive or oregano or other fresh herb

Preheat oven to 350F. Slice tomatoes in half crosswise. Slice just a bit off each half, to create a "resting" spot for the tomato. Top with Parmesan, salt and pepper and fresh herbs. Bake for about 15 minutes. Let cool 10 minutes before serving.

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Still Hungry?

~ Never Take a Good Tomato for Granted:
Twelve Favorite Tomato Recipes

~ Fire-Charred Tomatoes ~
~ Broccoli & Tomato Thai Curry ~
~ Broiled Tomatoes with Oregano ~
~ more recipes ~
from A Veggie Venture

~ Ratatouille ~
~ Slow-Roasted Tomatoes ~
~ Steak & Tomatoes ~
~ more tomato recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2006, 2012 & 2014


Mmmm. I'm still waiting for tomatoes though. This week I'm hitting the Farmer's Market and these are on the menu.

My mother-in-law always did this as a casserole: thick sliced the tomatoes, a layer of tomato slices sprinkled with cheese and basil and then another layer. cooked the same as yours.
I've always varied the herbs I have in the garden.

Another great, simple & delicious recipe - thanks, Alanna!

Yum, yum, and so South Beach friendly!! I like Tanna's idea of the layers too.

These look great. I've been doing everything tomatoe these days and loving it. I'll have to try these!

They're adorable and they look soooo good. Might have to whip these up for my girls' night next Friday.

That looks gorgeous and oh so scrumptious! Thanks!!

Now I can't decide whether to make tomato pie or your baked parmesan tomatoes tomorrow. Such decisions...

BAck again to let you know I'm spotlighting this recipe as one of my South Beach Recipes of the Week where I feature South Beach Diet friendly recipes I find on other food blogs. Hope you're having a good Labor Day weekend and not laboring too much!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna