Baked Tomatoes are one of the easiest way to cook tomatoes. The tomatoes are roasted in the oven on high heat. This method calls for simple ingredients such as olive oil, herb, garlic, cheese, breadcrumbs, etc.
The end results are juicy, plump, perfectly delicious tomatoes every time!
These Garlic Parmesan Baked Tomatoes are inspired by a reader’s family recipe. My reader left a sweet comment for me, sharing with me the techniques and ingredients his Italian mother use for roasting tomatoes.
I developed this recipe myself and absolutely love the baked tomatoes.
Every bite is bursting with juicy and natural flavors of the tomatoes. They also taste garlicky and cheesy from the Parmesan cheese.
The breadcrumbs (panko) add a nice crunch and nuance to the tomatoes, giving very bite a nice crunchy texture.
This recipe takes about 15 minutes active time and the rest of the cooking is in the oven. While the tomatoes are baking, you can prepare your main entree or just take it easy. Enjoy!
Serve Garlic Parmesan Baked Tomatoes with:
For a wholesome dinner, make the following dishes.
This Recipe Goes Well with:
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Garlic Parmesan Baked Tomatoes Recipe
Garlic Parmesan Roasted Tomatoes are so juicy, plump and delicious. The panko breadcrumbs make them so crunchy!
- 1 lb. Roma tomatoes, cut into halves
- 1 1/2 tablespoons extra-virgin olive oil
- 1 pinch salt
- 3 dashes ground black pepper
- 3 cloves garlic, minced
- 2 tablespoons breadcrumbs or Japanese panko
- 1/3 cup shredded Parmesan cheese
- 1 tablespoon chopped parsley
Preheat oven to 400F.
Transfer the Roma tomato halves to a big bowl. Add the extra-virgin olive oil and toss them around gently. Transfer the tomatoes to a baking sheet, add salt and ground black pepper to the top of the tomatoes, follows by the minced garlic.
Add the breadcrumbs or Japanese panko (preferred), then follow by the Parmesan cheese and chopped parsley. Baked in the oven for about 25-30 minutes until the panko turned golden brown and crunchy. Serve warm.