Parmesan Baked Tomatoes
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.
Servings: 6 people
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
Serving: 6people | Calories: 67kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 155mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 589IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 0.2mg