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Parmesan Baked Tomatoes are an easy and flavorful side dish. Juicy and plump roasted tomatoes loaded with Parmesan cheese, creating a savory, cheesy bite that goes with any meal. Ready in under 30 minutes, they’re perfect for busy weeknights or whenever you need a quick, delicious side.
Parmesan Roasted Tomatoes
We just got back from an amazing trip to central Vietnam, and I can’t wait to share all about it. One of the best parts? The incredible food at our hotel, especially the Parmesan baked tomatoes at breakfast. Juicy, ripe, and plump roasted tomatoes topped with generous Parmesan cheese—they were so good that I had to make them as soon as I got home!
These baked tomatoes are so easy to make with just two key ingredients: tomatoes and Parmesan cheese. The rest—olive oil, salt, and black pepper—are pantry staples you probably already have. Now is the perfect time to try this recipe with all the gorgeous tomatoes available. Just top them with Parmesan, roast them in the oven, and let their natural umami flavors shine. The Parmesan makes them even better!
My favorite part? The bottom of the tomatoes, where the skins get slightly charred and caramelized. So much flavor in every bite! You can serve these Parmesan roasted tomatoes with just about anything. They’re simple, healthy, and absolutely delicious. Take a bite and enjoy the juicy, cheesy goodness—so easy and so good! Be sure to check out my tips and tricks below to make this baked tomato recipe perfect every time!
Add This To Your Recipe Rotation
Trust me, this one’s a keeper. Add it to your rotation and thank me later!
- So easy and effortless. Just a few minutes of prep, then let the oven do the work. Ready in under 30 minutes for a cheesy, juicy side that’s absolutely delicious!
- Cheesy, juicy, and absolutely irresistible. Roasting brings out the tomatoes’ natural sweetness, while the Parmesan turns golden and crispy on top. You’ll want to make this again and again!
- Goes with literally anything. The perfect side for any meal! Pair it with your favorite dishes, like Juicy Grilled Chicken Thigh or Garlic Herb Roasted Salmon, or enjoy it on its own for a light, cheesy bite.
Ingredients You’ll Need
- Small tomatoes
- Olive oil – Go with extra virgin olive oil for the best flavor, but regular olive oil works too.
- Salt
- Black pepper
- Grated Parmesan cheese – You can swap in mozzarella for the cheese topping if you prefer.
Check out the recipe card below for the full ingredient list and details.
How To Make Parmesan Baked Tomatoes
First things first—set your oven to 400°F (207°C) and let it heat up while we get everything else ready. Give the tomatoes a quick rinse, then slice them in half. Drizzle with olive oil, sprinkle on some salt and pepper, and toss them gently to coat. Lay them out in a baking dish, cut side up, and pile on the Parmesan. Pop them in the oven for 15-20 minutes, until the cheese is melty and golden.
Take them out of the oven and dig in while they’re hot!
Secrets To The Best Baked Tomatoes
- I went with ripe, firm small tomatoes (Roma or Plum) because they roast beautifully and stay nice and firm without getting too watery. If you’re using larger tomatoes, just be aware they might release more juice and may need a little extra time in the oven. You can also try cherry or grape tomatoes for a bite-sized twist!
- Make sure to slice them evenly so they cook at the same rate. If some slices are too thick, they’ll stay firm, while the thinner ones will get too soft.
- Grab some freshly grated Parmesan—it melts way better than the pre-grated stuff, and the flavor and texture are so much richer. Trust me, it’s totally worth the extra minute of grating!
Frequently Asked Questions
These tomatoes are best straight out of the oven, but if you’re short on time, you can prep them ahead! Just slice the tomatoes, toss them with olive oil, salt, and pepper, and store them in the fridge. When you’re ready to serve, add the Parmesan and pop them in the oven for that fresh-out-of-the-oven goodness.
Keep an eye on the tomatoes towards the end of baking to prevent burning. If the cheese starts to brown too fast, just cover the dish loosely with foil or lower the oven temperature a bit.
Yes. Just arrange the tomatoes in a single layer in the basket and cook at 375°F (190°C) for about 8-10 minutes, or until the cheese is melted and golden. Keep an eye on them so they don’t over-brown.
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, pop them back in the oven or toaster oven at 350°F (175°C) for about 5-10 minutes to bring back that crispy Parmesan. Skip the microwave— it’ll make the tomatoes soggy.
I wouldn’t recommend freezing these—they’ll turn mushy, and the cheese won’t hold up as well once thawed. Best to enjoy them fresh or store leftovers in the fridge.
This recipe is only 67 calories per serving.
What To Serve With Parmesan Baked Tomatoes
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Other Recipes You Might Like
Parmesan Baked Tomatoes
Ingredients
- 6 small tomatoes, halved
- 1 tablespoon olive oil
- 1 pinch salt
- ground black pepper , to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (207°C). Rinse the tomatoes and slice them in half. Toss them gently with olive oil, then season with salt and pepper. Arrange the tomatoes in a baking dish and top with Parmesan cheese. Roast for about 15-20 minutes, or until the Parmesan cheese is melted and slightly browned.
- Remove from the oven and serve immediately.
Notes
- I went with ripe, firm small tomatoes (Roma or Plum) because they roast beautifully and stay nice and firm without getting too watery. If you’re using larger tomatoes, just be aware they might release more juice and may need a little extra time in the oven. You can also try cherry or grape tomatoes for a bite-sized twist!
- Make sure to slice them evenly so they cook at the same rate. If some slices are too thick, they’ll stay firm, while the thinner ones will get too soft.
- Grab some freshly grated Parmesan—it melts way better than the pre-grated stuff, and the flavor and texture are so much richer. Trust me, it’s totally worth the extra minute of grating!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it last night, we loved it, this is saying a lot as I am not a tomato lover but these taste like pizza rather than tomato. Thank you for the recipe, will definitely make it again.
Hi Sonja, thanks for trying my Parmesan roasted tomato recipe.
Are these best served immediately from the oven or are they good to make ahead and serve room temp?
Both are fine.
I just baked for my family this morning and they loved it! Thanks for sharing all the yummy recipes. I have been following you and look forward to receiving more :-)
I cooked these tonight and loved them! Thanks for sharing!
Hi Gabrielle, thanks for trying my Parmesan roasted tomatoes recipe!
Just a variation on a theme that was delicious!!! We thinly sliced a large tomato, making 10 slices. A little salt, pepper and olive oil, then, instead of parmesan cheese, we grated pecorino romano cheese. Placed in a preheated oven (400 degrees) but immediately turned the broiler on high. Broiled for about 5-8 minutes, until the cheese was starting to toast. Delicious!!!
Hi Mary, I love your variation, I will have to try!! :)
These sound really yummy. Is there a certain type tomato you would recommend, or will any do? I was thinking of trying this with Romas.
They look deliscious! Can you tell me what temperature and how long to cook them at?
You can check the recipe and temperature on the recipe page…just click on “Click Here for Recipe”
What temperature for the oven and how long? They look delicious!
Check the recipe section, everything is there.
Hi Rasa,
I just love those items you shared. I like to eat all of that if i have a chance. Thank you for your delicious recipes.
Thanks Amelia, happy that you love and appreciate my recipes.
The Parmesan Grilled Tomatoes look soooo good. I will definitely try them…..
It says roasted, not grilled. These were absolutely delicious! They were perfect with a cool shrimp cocktail on a hot summer night. I didn’t change a thing.