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Parmesan baked tomatoes recipe

Parmesan baked tomatoes recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

These tasty tomatoes are infused with the flavours of fresh herbs and Parmesan cheese and oven baked to perfection. This is a great recipe for using up your summer glut of tomatoes!


London, England, UK

3 people made this

IngredientsServes: 5

  • 10 medium tomatoes, halved
  • 2 tablespoons olive oil
  • 4 garlic cloves, crushed
  • 4 leaves fresh sage, finely chopped
  • 1 sprig rosemary, finely chopped
  • salt and pepper to taste
  • 50g Parmesan cheese, grated

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 200 C / Gas 6. Grease a baking tray.
  2. Place tomatoes with the cut side up on the baking tray.
  3. In a small bowl whisk together olive oil, garlic, herbs, salt and pepper and spread the mixture evenly over the tomatoes. Sprinkle with Parmesan cheese.
  4. Bake the tomatoes in the preheated oven for 15 to 20 minutes, until the tomatoes are soft and the Parmesan cheese is melted.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Parmesan Roasted Campari Tomatoes

Parmesan Roasted Campari Tomatoes

Summer is my favorite time of year, not just for the obvious reasons…I’m simply in love with the produce. With access to farmer’s markets galore, I cannot eat what I buy fast enough. Living in NJ, tomatoes are a wonderful part of our summer bounty. These Parmesan Roasted Campari Tomatoes are a tasty side dish, or great addition to pasta dishes or Caesar salads.

I like things spicy so I add red pepper flakes, if that’s not your taste preference, simply omit them. With only 62 calories per serving, you can certainly enjoy a few extra with no worries. If you have fresh basil around feel free to add some into the cheese mixture. Using Campari tomatoes is not critical, I like them because they are a perfect size and available in bulk at warehouse clubs.

In keeping with current dietary trends, this recipe is also gluten-free, low carb, keto-friendly and vegetarian to appeal to any family members or houseguests who are following specific dietary restrictions.

I love these tomatoes on top of grilled chicken or fish, as an accompaniment to tuna or chicken salad or smashed into a grilled veggie sandwich.


Recipe Summary

  • 3/4 cup olive oil
  • 1 pound rigatoni, or penne pasta
  • 2 (28-ounce) cans, whole tomatoes, crushed, or 4 pounds very ripe summer tomatoes, cored and sliced 1/2 inch thick
  • Coarse salt and freshly ground black pepper
  • 1/2 cup freshly grated Parmesan-Reggiano cheese

Preheat oven to 400 degrees. Place oil in a large bowl. Add dry pasta and stir until well coated let stand for 20 minutes.

Add tomatoes to pasta mixture season with salt and pepper. Stir to combine. Transfer to a 2 1/2-quart baking dish. Cover with a parchment-lined aluminum foil. Bake, stirring every 5 minutes with a wooden spoon, for 45 minutes to 60 minutes. (If using fresh tomatoes, layer, alternating with the pasta mixture, beginning and ending with the tomatoes. And be sure to bake without stirring.)

Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately.


How to Make the Best Roasted Tomatoes?

Choose smaller tomatoes, slice them into halves, lightly coat the tomatoes with some olive oil and sprinkle a wee bit of salt and pepper.

Top with Parmesan cheese and roast them in the oven. Tomatoes are naturally loaded with umami flavors and the addition of Parmesan cheese basically elevate the fresh taste.

I especially love the bottom part of the tomatoes where the skins are slightly burned and browned.

You can serve the tomatoes with any summer dishes you make. They make everything so much more healthier and delicious.

Take a big bite of the Parmesan roasted tomato and just savor the juicy goodness. They are utterly delightful!!


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Baked Parmesan Tomatoes Recipe

A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into a beautiful side dish.

Ingredients

  • 4 tomatoes halved horizontally
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh oregano
  • ¼ teaspoon bacon salt
  • Freshly ground pepper to taste
  • 4 teaspoons extra-virgin olive oil

Instructions

Place tomatoes cut-side up on a foil-lined baking sheet.

Drizzle with oil. Top with Parmesan, oregano, bacon salt, and pepper. Bake until the tomatoes are tender, about 15 minutes.

Nutrition Information:

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

About Kelli Miller

My husband (Ricky) of 20 years, our three wild and wonderfully different boys, five totally spoiled little dogs, a plethora of wild cats, and I live at Miller Manor! It is a 100 year old Colonial Style Farmhouse that is surrounded by hundreds of acres of farmland, in a small town on the coast of Southern Alabama.


Step 1: Preheat oven to 425 F.

Step 2: In a large bowl, beat 2 eggs with 1 heaping tablespoon flour, a pinch of salt and 1/2 cup brown sugar. Crumble 2 slices of bread and add to the egg mixture. Add 4 to 5 large diced tomatoes. Mix well.

Step 3: Pour mixture into a greased pie pan or baking dish and dot with 1 to 2 tablespoons butter. Bake for 10 to 15 minutes.

Step 4: Reduce heat to 400 F and bake for another 15 minutes or until firm in the middle. Garnish with 1/4 cup chopped fresh basil, if desired.


Related Video

I know some readers don't like reviews of recipes that have been tweaked but here goes. Having read others reviews I made similar changes: grape tomatoes cut in half, a small Amt of garlic, minced onion, rosemary and a small amt of pinko crumbs mixed with freshly grated Parmesan. We absolutely loved the dish and served it along side roast chicken with lemon and thyme from this site as well as roast potatoes and onions. A keeper.

Excellent! Easy to make and has a nice presentation. A keeper.

This is a wonderful side dish and really compliments red meat or fish dishes. Great especially for company. One suggestion, don't add the parmesan until after you bake the tomatoes and then put it under the broiler (or you can serve without doing that step either) This is also a great dish if you add a very small amount of garlic! I make this dish often especially when I have company as it just looks beautiful on the table and tastes good too, plus it is so easy!

For some reason the tomatoes and the parmesean part really separated. I had really salty parmesean crust at the bottom and tomatoes that were too sweet. Maybe I should have cut the tomatoes?? Wierd. Just couldn't get it to taste quite right.

A definite keeper in the "I am tired of salad or rice as a side dish. what else should I serve?" category. Very good, easy and tasty. I used grape tomatoes cut in half and added basil. We will definitely add this into our rotation.

We really enjoyed this dish. It has an elegant look and tastes great. I added basil and used grape tomatoes (cut in half). This will definitely be in the rotation of side dishes in the future. It is too tasty, easy and different not to add it.

I enjoy this rating system. The choices are very good for describing recipes. In this case, yes, I liked the dish! No, I didn't love it. A nice simple way to treat cherry tomatoes though, especially if you would like to serve them with a more stongly-flavored entree.

A good basic recipe for cherry tomatoes. I'll make this again, but next time with some several changes to the recipe.

I have made this many times as well, adding garlic, assorted herbs and occasionaly homemade bread crumbs. I use grape tomatoes -- and it's especially pretty when you mix red and yellow ones!

Have made this many times and it is always well received and an attractive side dish. Over time, I have made a few changes to the topping: 1/4 cup fine bread crumbs, 1/2 cup best quality freshly grated parmesan, 2 cloves finely minced garlic, 3 tbsp. finely minced onion, fresh minced parsley and/or basil, lots of fresh coarsely ground pepper. Mix topping thoroughly, then evenly sprinkle over tomatoes and bake/broil as directed. Garnish with fresh snipped chives. The resulting dish is bursting with flavour and is a novel way to serve these little tomato gems. Have even partially "smashed" the finished tomatoes, then mixed into cooked pasta and added a little light cream if not "saucy" enough. Quick, easy and delicious!

I took the advice of previous reviewers and used grape tomatoes cut in half. My guests loved them as so flavorful and colorful. An easy and fast accompaniment to salmon with herbed crust, scalloped potatoes, asparagus with dill sauce, and shrimp caesar salad. Very successful dinner.

Not the world's best recipe but a tasty simple side dish that seems to please every one who's tried it. My review is a carbon copy of the one from Toronto in May of 2003.

I thought this recipe was very good. I used basil infused olive oil. Very simple and delicious!

Terrific and easy. I used Basil infused olive oil which turned out great especially since I didn't have any fresh herbs on hand. I also took previous reviewers advice and added some bread crumbs and omitted the salt. Will definately make this again.

Great!! I used garlic flavored olive oil and added some basil in addition to the parsley. Very easy and a welcome change. Would definitely recommend and make again.

I liked this with the parsley although I could certain see doing it with basil and possibly adding a hit of garlic. Otherwise, a nice, simple way to serve cherry tomatos.

This was good but I accidentally broiled it too long !

Used this recipe as a starting place. Instead of parm. cheese used fresh chopped basil,garlic and italian parsly. Tossed together with oil, then topped lightly with bread crumbs. Cooked the same way as original recipe. Found grape toms. skin too tough, cherry toms. were better. When I made for Thanksgiving, used large hothouse toms., thickly sliced. Handled in the same way as small whole toms. Everyone loved it. Looked nice as well as being a light side dish.

I took advice from another review, and halved the tomatoes. I do think I will use grape tomatoes next time, although these were excellent. I doubled the amount of cheese, so it looked a little more 'together', like a loose caserole. The tomatoes just burst in your mouth, and so much flavor!! I will make this again, for sure.

This recipe is even better with the small grape tomatoes. I can't make enough and it goes with everything.

I used basil instead of parsley. Very good!

My husband and I thought this recipe was very tasty. a great way to serve cherry tomatoes as a veggie side dish! Because the tomatoes are served whole, they don't really "hold" the parmesan and olive oil. I may cut them in half the next time I make this, and then toss them a bit after they come out of the oven. Fresh basil and oregano may be a great addition too!

Edible, but lacking flavor.

This was okay but nothing special. It was quick and easy to make which is a plus. I have leftovers and will add some garlic and toss them with pasta. Perhaps that will improve my opinion.

Have made this dish twice and our family just loves it. What a wonderful use for Cherry Tomatoes and it is so simple.


Ingredients to make baked parmesan tomatoes:

  1. Tomatoes – I have used fresh and firm tomatoes.
  2. Cheese – I have used parmesan cheese in this recipe.
  3. Seasoning – Oregano or pizza seasoning can be used in this recipe.
  4. Garlic powder – If you like garlic, you can add this to the recipe. You can also use garlic paste if garlic powder is not available.
  5. Parsley – Parsley is used for garnishing the parmesan tomatoes.
  6. Black pepper powder – This is added for making the baked tomato slices with cheese bit spicy.


Parmesan Crusted Oven Baked Green and Red Tomatoes

More tomato recipes? Yes, and what is so great about these are all the places these crispy tomatoes can show up. Not only are they a side dish, they are the great secret crunch inside of a sandwich.

I started out to make fried green tomatoes and took a detour. I remembered how delicious and surprising these parmesan crusted lamb chops were and I wondered if a similar recipe could apply to tomatoes. Only, I didn&rsquot want to fry them I wanted them oven baked.

The idea of oven-baked started when one of the lady&rsquos who sells tomatoes at the farmer&rsquos market told me she never ate fried green tomatoes, because she didn&rsquot eat anything fried. She&rsquos a southern gal, so I was taken aback. And, then I realized a lot of people are changing the way they eat, and are looking for new ways to prepare good traditional fare. Of course, I took them into the Italian flavor palate, but I think you could find your own way of adapting this recipe.

These are easy and rather elegant. It&rsquos important to use the best parmegiano reggiano cheese and grate it fresh for it&rsquos the cheese that drives the flavor here.

Recipe for Oven Crusted Green and Red Tomtoes

Ingredients

  • 6 slices large tomatoes, sliced across thickly
  • 1/3 cup loosely packed grated parmigiano reggiano cheese
  • 1 egg
  • 1/2 cup plain breadcrumbs

Instructions

  1. Salt tomatoes for five minutes.
    Carefully brush off the salt.
  2. Cover each tomato slice on both sides with grated cheese.
  3. Dip into egg. Coat with breadcrumbs.
  4. Bake at 350 on baking stone or baking pan covered with parchment paper.
    Bake for 10-15 minutes each side until browned.

Note: This sandwich was made with grilled eggplant, provolone cheese and a pepper sauce. The delicious pepper sauce is a blend of Mezzetta roasted red peppers and jalapeno peppers. The peppers were made into a sauce with a magic bullet. Mezzetta provided the ingredients.


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