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.

RECIPE for BAKED PARMESAN TOMATOES

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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MORE FAVORITE TOMATO RECIPES
~ Never Take a Good Tomato for Granted:
Twelve Favorite Tomato Recipes
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~ 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




Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Comments

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

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  2. 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.

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

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

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

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

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  7. That looks gorgeous and oh so scrumptious! Thanks!!

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

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  9. 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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  10. CHEESE TANGY BAKED TOMATOES...MAKES OUR MOUTHS WATER...DROOL WORTHY DISH,CAN SAVOR THEM ANYTIME :-)

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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