Light, fresh, and delightfully cheesy, Baked Parmesan Tomatoes are the perfect low-carb side dish to serve up with your favorite Italian meal!
It’s an understatement to say that I am obsessed with Italian food. My tastebuds just can’t get enough. However, my body CAN get enough of the heavy pasta dishes. That’s why I was SO excited when I perfected this cheesy, delicious side dish that is actually low-carb AND bursting with fresh, Italian flavors.
Baked Parmesan Tomatoes are flavorful, super easy to make and they pair perfectly with any Italian dish. Tonight I’m making chicken marsala with a side of these delicious parmesan tomatoes!
BAKED PARMESAN TOMATOES
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In our family, Sunday dinners were sacred times. Growing up, we would go to my grandma’s house every Sunday afternoon and the minute we’d walk in the door we’d be hit in the face with the most incredible smells from whatever dish she’d been preparing for us.
My grandma could cook ANYTHING and she could cook it to taste like she was the one who invented that recipe. She had a very special talent in the kitchen and I like to think I’ve inherited even just a bit of that talent from her. Her claim to fame was always her classic Italian dishes – meatballs, chicken parm, fettuccine Alfredo, if it was Italian, my grandma was a pro.
I don’t think I’ll ever reach my grandma’s skill level in the kitchen, but with these parmesan roasted tomatoes, I’ve gotten pretty darn close. These tomatoes are tender, flavorful, and (the best part) SUPER easy to prep and make!
I love making baked parmesan tomatoes as a low-carb side dish for any Italian meal (move out of the way pasta…. parmesan tomatoes are in!). They’re also great as an appetizer for a nice dinner party or potluck. I’ve also been known to make them as an after-school snack…. yup, they’re so good, my kids want them as a snack!
So you’re intrigued… you want to try out this delicious side dish. Here’s what you’ll need for the ultimate parmesan roasted tomatoes:
Tomatoes – when I’m making parmesan tomatoes, I reach for Roma tomatoes. They’re big, but not huge which means that they’re fleshier than other varieties of tomatoes. They hold their shape well when slicing and they also hold up really well to roasting. You can absolutely use other varieties of tomatoes too!
Parmesan – when it comes to making Italian food, I’m a firm believer in using fresh ingredients. For this recipe, you’ll need about 1 1/2 cups of freshly shredded parmesan cheese. Believe me, it tastes a million times better than the preserved stuff you find in the grocery store aisles…
Fresh herbs – again, for Italian, fresh is best. Topping your baked parmesan tomatoes with fresh basil and fresh parsley gives the tomatoes a bright, natural flavor that is simply delectable!
How to make Baked Parmesan Tomatoes
- Preheat your oven to 400 F and line a baking sheet with parchment paper, set it aside for later.
- Now it’s time to prep your tomatoes for roasting. Wash and slice the ends off of each tomato. Then slice into 1-1.5 inch thick slices. I typically get about 3 slices per tomato when using Romas!
- Next, arrange the slices onto the prepared baking sheet. Drizzle the top of each tomato slice with olive oil, sprinkle on garlic powder, Italian seasoning, and salt and pepper.
- Now it’s time for the cheese! Top with parmesan cheese divided equally between the tomato slices. Bake them in the preheated oven for 12 to 15 minutes or until tomatoes are softened and the cheese is bubbly.
- Once that cheese is bubbling, remove the tray from the oven, top each tomato with fresh basil and parsley, and serve warm!
If you’d like your cheese to have a bit more color (and a bit of a crunch), go ahead and make them some broiled tomatoes with parmesan! Simply pop them under the broiler for 1-2 minutes after baking and you’ll have some yummy crispy cheese on top of your tender, flavorful tomatoes.
Are baked tomatoes healthy?
Tomatoes in-and-of-themselves are filled with all kinds of healthy nutrients, but you’ll probably be surprised to learn that baked tomatoes are actually even healthier than raw tomatoes!
Unlike many fruits and veggies that lose nutrients when cooked, tomatoes actually gain them and make those nutrients easier for our bodies to absorb. Not only does roasting tomatoes make them healthier, but it makes them SO much more flavorful.
How long are roasted tomatoes good for?
In my house, baked parmesan tomatoes barely make it out of the oven, let alone into a container as leftovers. But, if you’ve got some extras on hand, don’t get rid of them! Simply pop them into an airtight container and put them in the fridge for up to 3-5 days. Parmesan tomatoes have great flavor cold, or you could warm them back up in the microwave or in the oven!
What can I do with giant tomatoes?
So you’ve found yourself with a garden full of fresh, ripe tomatoes and are looking for ways to cook them up before they go bad? Believe me, I’ve been there (practically every summer…). Here are some of my favorite recipes to use up those extra tomatoes once you’ve already made your parmesan roasted tomatoes!
Creamy Tomato Bisque – this tomato bisque is creamy, delicious, and the perfect recipe to make for a chilly fall afternoon.
Caprese Bruschetta – fresh, bright, and super flavorful, this bruschetta recipe is one of my favorite things to bring along as an appetizer to a potluck dinner!
Spinach Tomato Breakfast Casserole – I LOVE a good breakfast casserole and this tomato-filled one is one of the best!
Try some of my family’s other favorite side dishes!
- Cheesy Bacon Oven Potatoes
- Italian Pasta Salad
- Low Carb Cauliflower Breadsticks
- Mom’s Mashed Potatoes
- Pesto Pasta Salad
- more SIDE DISH recipes…
Tools used to make Baked Parmesan Tomatoes
Baking Sheet: whether it’s for cookies or roasted tomatoes, this baking sheet gets TONS of use in my house!
Sharp Knife: there is almost nothing worse than slicing a tomato with a dull knife. They smush and become a complete mess. I love this knife set and have had it for years!
- Preheat oven to 400 F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- Wash and slice the ends off of each tomato. Then slice into tomatoes into 1 to 1.5 inch thick slices. You should get 3 slices per tomato.
- Arrange the tomato slices on the prepared baking sheet. Then drizzle the tops with olive oil, and sprinkle on garlic powder, Italian seasoning, salt, and pepper.
- Divide the parmesan cheese equally between the tops of the tomatoes.
- Bake for 12-15 minutes, or until tomatoes are softened and cheese is bubbly.
- Remove from oven, and top with fresh basil and parsley. Serve warm.