The Best Baked Tomatoes
Baked tomatoes are one of the easiest ways to cook tomatoes. The baked tomatoes are roasted in the oven on high heat. This method calls for simple ingredients such as olive oil, herb, garlic, cheese, and breadcrumbs. I am sure you already have most of the ingredients already!
The end results are juicy, plump, and perfectly delicious tomatoes every time!
Every bite is bursting with the juicy and natural flavors of the tomatoes. The Parmesan cheese also makes the recipe super cheesy and garlicky.
Finally, the breadcrumbs (or panko) add a nice crunch and nuance to the tomatoes, giving every bite a delicious and crunchy texture.
Other Recipes You Might Like
Ingredients for Baked Tomato Recipe
- Roma tomatoes
- Extra virgin olive oil
- Breadcrumbs or Japanese panko
- Shredded Parmesan cheese
- Chopped parsley
Frequently Asked Questions
Can You Refrigerate Cooked Tomatoes?
Properly stored, these oven baked tomatoes should last up to 3 days in the fridge.
How Long Does It Take Tomatoes to Cook?
These tomatoes should be cooked for about 30 minutes.
How Many Calories?
This recipe has 145 calories per serving.
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.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Garlic Parmesan Baked Tomatoes
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
1Preheat oven to 400°F (207°C).
2Transfer 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.
3Add 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.
How do you find the recipe, I’ve CV linked on everything, joined, given my email, cant find recipe?
The recipe is at the bottom of the page.
Can other types of tomatoes be used in this recipe. I have a garden full of Big Boy tomatoes.
This recipe sounds delicious!
No print button? Why do I have to scroll through 10 recipes? Then no print button? Not happy.
Wow! They look really god!
Where is print button? It use to be so easy when you had the print button on the top. Why did you change format?
The print button is under the tiny photo in the recipe next to Ingredients. But with the photos interspersed in the Directions it’s now a 3 page print-out when it could fit one page.
Can they be done in airfryer