Baked Parmesan Tomatoes

Baked Parmesan Tomatoes

Baked Parmesan Tomatoes – This simple and cheesy snack is made with a few ingredients and 15 minutes in total. It’s the last-minute side dish.

Baked Parmesan Tomatoes – This simple and cheesy snack is made with a few ingredients and 15 minutes in total. It’s the last-minute side dish or appetizer of your dreams! Unique, delicious, always a hit with guests. My best piece of advice: make extra for your inevitable midnight snack!

side view shot of 3 slices of baked parmesan tomatoes garnished with parsley
Looking for a low-carb snack or appetizer that will stack up against any of its breaded competitors? Enter: baked Parmesan tomatoes. Tender, cheesy, herbaceous, delectable. I couldn’t stop myself with these! They may as well have been my main course.
While I made these on large tomatoes that you can slice into, you can create this dish on a smaller scale as well for more bite-sized pieces. It’s a great way to serve a unique appetizer or snack to guests! It’s one of those baked goods that will still taste delicious as it cools down on the appetizer table.

overhead shot of all ingredients needed to make baked parmesan tomatoes
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

Tomatoes – Get a large, firm variety such a Beefsteak.
Parmesan cheese – Freshly shaved is best but you can also grate it. You can see the difference in the pictures, one is made with shaved Parm and one with grated Parm, so it all depends what you’re looking for.
Oregano – Fresh or dried.
Salt & pepper – Season to taste.

Olive oil – Avocado, safflower, sunflower, grapeseed, canola, or vegetable oils can be used instead.
Parsley – Freshly chopped for garnish.
detailed process shots showing how to bake parmesan tomato slices
How to make baked Parmesan tomatoes

Prep: Preheat oven to 400 F degrees. In a small bowl toss together the Parmesan cheese, dried oregano, salt and pepper.
Assemble: Top each tomato slice evenly with the Parmesan cheese mixture. Drizzle with a bit of olive oil, this is optional.
Bake: Bake for about 5 to 10 minutes or until you notice the cheese starts to turn melt and turns golden brown. You can also turn on the broiler for about a minute if you want a bit more color to the cheese.
Garnish and serve: Garnish with parsley and serve.

side view shot of 3 slices of baked parmesan tomatoes garnished with parsley
How to store leftovers
Keep the leftovers in an airtight container in the fridge for 3-5 days. You can honestly eat your leftovers cold if you’d like to avoid the reheating process! Tomatoes and cheese- two lovely, versatile ingredients delicious both hot and cold.

If you’d like to reheat them, you can do so in the microwave or the oven. Preheat the oven to 375F and bake for 5-7 minutes or until warmed through.

Can I freeze baked tomatoes?

Since this recipe is such a cinch to throw together, I don’t suggest freezing them in advance. The tomatoes, packed with water, will become quite deflated and mushy after being frozen and thawed. This recipe is best enjoyed fresh!
BAKED PARMESAN TOMATOES

Baked Parmesan Tomatoes – This simple and cheesy snack is made with a few ingredients and 15 minutes in total. It’s the last-minute side dish or appetizer of your dreams!
INGREDIENTS
5 large tomatoes cut into 3 slices each
1/5 cup Parmesan cheese grated
4 teaspoon oregano dried
1/7 teaspoon salt or to taste
1/7 teaspoon pepper or to taste
4 tablespoon olive oil for drizzling over the top
parsley chopped, for garnish

INSTRUCTIONS
Prep: Preheat oven to 400 F degrees. In a small bowl toss together the Parmesan cheese, dried oregano, salt and pepper.
Assemble: Top each tomato slice evenly with the Parmesan cheese mixture. Drizzle with a bit of olive oil, this is optional.

Bake: Bake for about 5 to 10 minutes or until you notice the cheese starts to turn melt and turns golden brown. You can also turn on the broiler for about a minute if you want a bit more color to the cheese.
Garnish and serve: Garnish with parsley and serve.
RECIPE NOTES
Keep the leftovers in an airtight container in the fridge for 3-5 days. You can honestly eat your leftovers cold if you’d like to avoid the reheating process!
Nutrition Information:
Serving: 1sliceCalories: 55kcal (3%)Protein: 3g (6%)Fat: 4g (6%)Saturated Fat: 1g (6%)Cholesterol: 5mg (2%)Sodium: 230mg (10%)Potassium: 28mg (1%)Vitamin A: 140IU (3%)Vitamin C: 1.2mg (1%)Calcium: 101mg (10%)Iron: 0.1mg (1%)