Baked Tomatoes with Herbs & Parmesan Recipe

  • Makes: 5 Servings
  • Ready In: 35 mins
  • Prep Time: 10 mins
  • Cook Time: 25-30 mins

This is a great dish to make when tomatoes are in season and readily available.  Drizzle them with a generous coating of olive oil and stuff with a mixture of Parmesan and herbs. You can prepare this earlier in the day and  keep in the fridge until time to roast them for dinner. Easy and delicious, this is a great way to celebrate summer flavor.


    Nutritional Information (per serving)

  • Calories: 461
  • Fat: 43g
  • Protein: 3g
  • Sodium: 106mg
  • Carbohydrates: 15g
  • Fiber: 3g
  • Sugar: 5g


  1. 5 large tomatoes 1 c. olive oil 1/2 c. freshly grated Parmesan Cheese 1/2 c. bread crumbs (plain or Panko) 1/4 c. freshly chopped Parsley


    1. Preheat oven to 350ºF. Cut the tomatoes in half and scoop of the seeds with a spoon. Nestle each half, cut side up, in a baking dish.
    2. Drizzle the tomatoes with the olive oil and pat around them to make sure they are nicely coated.
    3. Mix the breadcrumbs, cheese and parsley together in a bowl. Pat even amounts into each tomato. Bake for 25-30 minutes until the tops are golden brown and the cheese is slightly melted.

    Variations and Ideas: Other herbs like thyme, rosemary or basil would be delicious in this. It would also be great if you wanted to mix the herbs make flavors all your own.

    Note: My daughter would only eat hers after I'd cut it up and tossed it with pasta. But my husband and I devoured them just as they were!

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