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Cheese topped baked tomatoes recipe

Cheese topped baked tomatoes recipe

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  • Recipes
  • Dish type
  • Side dish

A wonderful way to serve tomatoes. Ripe tomatoes are sprinkled with Pecorino Romano, breadcrumbs, garlic, parsley, salt, pepper and oregano, then drizzled with olive oil and baked until heated through.

213 people made this

IngredientsServes: 4

  • 4 large ripe tomatoes, sliced 5mm thick
  • 2 tablespoons grated Pecorino Romano cheese
  • 20g fresh breadcrumbs
  • 1 clove garlic, finely chopped
  • 2 sprigs fresh parsley, chopped
  • salt and pepper to taste
  • 1/2 teaspoon dried oregano
  • 1 tablespoon olive oil

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat oven to 200 C / Gas 6. Coat a shallow baking dish with cooking spray.
  2. Place tomato slices close together in prepared baking dish. Sprinkle with cheese, breadcrumbs, garlic, parsley, salt, pepper and oregano. Drizzle with olive oil.
  3. Bake for 20 minutes in the preheated oven or until cheese is lightly toasted.

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Reviews & ratingsAverage global rating:(226)

Reviews in English (165)

by naples34102

I prepared these exactly as written, right down to the fresh bread crumbs. I did, however, ignore the baking time, as 20 minutes at 400 degrees is WAY too long! I baked these for 10 minutes at 350 degrees, then hit them with the broiler for a couple of minutes. Simply beautiful, delicious, fresh tasting, and a colorful addition to the dinner plate! You just can't go wrong with good, simple, fresh ingredients!-09 Aug 2008


This is really good! But it definitly does not taste like pizza. If you like tomatoes this is definitly worth trying. I didn't make the recipe exactly as stated. I sprinkled on parmesan,then garlic salt/pepper,then sprinkled on dry Italian bread crumbs, sprayed with tops lighly with cooking spray (olive oil) then sprinkled on oregano. My husband loved them and ate almost the entire pan by himself. I plan on passing this recipe out to friends and family soon.-09 Aug 2001

by Jillian

Awesome! Just as the submitter states these do tastes just like pizza without the crust! After I cut the tomatoes I sprinkled them with a bit of kosher salt then started layering the rest of the ingredients. I didn't have fresh bread crumbs so I used italian style. I have to admit I just eyeballed everything. I also used parmesan cheese. On a couple of them I used some light mozzarella to really take them over the top! This dish is great as an appetizer or a side. Thank for a great recipe!-16 Jun 2010

Baked Parmesan Herb Tomatoes

Place the tomatoes, cut side up, on a baking sheet or in a baking pan. Brush the cut side of the tomatoes with olive oil. Sprinkle minced garlic evenly over tomatoes.

In a small bowl, stir together Parmesan cheese, parsley, oregano and salt. Sprinkle cheese mixture evenly over the tomatoes.

Baked until cheese is melted and tomatoes are tender, about 15 minutes. Serve.

There is always great excitement each year when our veggie beds start bursting with fresh produce. Zucchini, yellow squash, tomatoes, peppers and fresh herbs start spilling over the sides of the raised beds by the middle of the summer. Even though we find plenty of uses for all of the vegetables, the tomatoes are the most coveted of the lot, particularly by my youngest son.

Ever since we started growing our own summertime vegetables, my son declared himself the official tomato picker of the family. There is an up side and a down side to that. The up side is that he saves me the trouble of searching for the ripe tomatoes and plucking them from the stems. The down side is that half of the cherry tomatoes end up tucked inside his cheeks rather than in the bowl that returns to the kitchen half-full. I suppose I shouldn&rsquot complain. At least the boy enjoys his veggies!

This will be the first year in a long time that we won&rsquot have a vegetable garden. Just after school ended for the year, we packed up our house and moved to a different state. While we hunker down in a temporary townhouse and search for a house, we have room for little more than a basil plant or two. Thankfully, our new hometown hosts a fantastic farmer&rsquos market every weekend and we have taken to stocking up on local, fresh produce.

Once tomato season hits, we&rsquoll be hitting the farmer&rsquos market to search for heirlooms, cherry, Roma and any other kind of tomato we can get our hands on. Often, we enjoy them in caprese salads and in sandwiches, but beefsteak and heirloom tomatoes also make a fantastic side dish when baked with Parmesan cheese and herbs.

This recipe is very easy to put together, and works well as a last-minute side dish for any summertime meal. If you keep a few basic ingredients on hand, you can whip this up at a moment&rsquos notice any night of the week.

Start by coring the tomatoes, then cutting them in half crosswise. Arrange them on a baking sheet or in a baking pan. A baking pan is probably best, as the tomatoes like to slide around a bit, which I quickly found out when carrying the baking sheet from A to B.

Brush the cut tomatoes with olive oil, then top with minced garlic and a mixture of Parmesan cheese, oregano and parsley. Fresh basil would also make a really nice addition. Pop them into the oven for 15 minutes, or until the cheese is melted and the tomatoes are tender.

These tomatoes are best straight out of the oven, so try to time your meal so that you can enjoy them piping hot. I usually throw the entrée on the grill as I pop the tomatoes into the oven so that everything is done at the same time.

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How to make baked Parmesan tomatoes

  1. Prep: Preheat oven to 400 F degrees. In a small bowl toss together the Parmesan cheese, dried oregano, salt and pepper.
  2. Assemble: Top each tomato slice evenly with the Parmesan cheese mixture. Drizzle with a bit of olive oil, this is optional.
  3. 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.
  4. Garnish and serve: Garnish with parsley and serve.

This recipe for Three Cheese Baked Tomatoes is sponsored by our friends over at Moon Cheese, thank you for supporting the brands that make Cast Iron Keto recipes EPIC!

These Three Cheese Baked Tomatoes are SO easy to make and are so good with a variety of main dishes! We’ve served these up with grilled steaks, halibut, chicken, and even just on their own as a light meal and/or snack.

First up, you’re going to want to hollow out some tomatoes, we used a small on the vine tomato variety and these worked out perfectly. Be sure to scoop all of the seeds out so you don’t end up with a watery mess.

Next, you’ll wilt some spinach with some olive oil, minced garlic (or garlic powder or garlic salt) and divide the spinach between the tomatoes. Top each tomato with a slice of herbed goat cheese. Then add a sprinkle of crushed Moon Cheese (we used the new White Chedda Black Peppa flavor!) and a dusting of parmesan to the top before popping the skillet into the oven to get the cheese nice and bubbly.

supporting local Food Banks and many hospitals as well as providing healthy snacks to individuals in need of some fuel and a smile in these trying times. You can nominate a nurse, doctor, grocery store worker, or anyone you know who is selflessly protecting us on the front lines by filling out this form.

I don’t know about you but supporting brands that give back is really important to us and we love this initiative!

  • 1 lb. (0.4 kg) Roma tomatoes, cut into halves
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 pinch salt
  • 3 dashes ground black pepper
  • 3 cloves garlic, minced
  • 2 tablespoons breadcrumbs or Japanese panko
  • 1/3 cup shredded Parmesan cheese
  • 1 tablespoon chopped parsley
  1. Preheat oven to 400°F (207°C).
  2. Transfer the Roma tomato halves to a big bowl. Add the extra-virgin olive oil and toss them around gently. Transfer the tomatoes to a baking sheet, add salt and ground black pepper to the top of the tomatoes, follows by the minced garlic.
  3. Add the breadcrumbs or Japanese panko (preferred), then follow by the Parmesan cheese and chopped parsley. Baked in the oven for about 25-30 minutes until the panko turned golden brown and crunchy. Serve warm.

Nutrition Information

Serving Size

Reader Favorites

  • 1/2 cup plus 3 tablespoons extra virgin olive oil, divided
  • 6 large, firm tomatoes, halved crosswise
  • 4 to 6 ounces rustic white bread (such as ciabatta), torn into large pieces (about 1 quart)
  • 1 cup plus 1/4 cup grated Gruyere cheese, divided
  • 1 small shallot, peeled and finely chopped (about 2 tablespoons)
  • 2 medium cloves garlic, chopped (about 2 teaspoons)
  • 1/4 cup chopped fresh parsley leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon zest from one lemon
  • Kosher salt and freshly ground black pepper

Adjust oven rack to middle position and preheat oven to 400°F. Brush an 11- by 13-inch glass baking dish with one tablespoon of olive oil.

Prepare the tomatoes: Using a small, sharp paring knife, cut around the inside wall of the tomato to loosen the seeds and jelly. Then, working over a large, deep bowl, use a tablespoon to gently scrape out the seeds and flesh, taking care to leave the tomato intact. Make sure each tomato half sits flat. If it doesn't, use the paring knife to shave a small slice off the bottom of the tomato, which will ensure that it sits level in the dish. Place tomato halves in baking dish.

Prepare the filling: Place bread pieces in the bowl of a food processor. Pulse to create breadcrumbs. You should have two cups. Add 1/2 cup Gruyere, shallot, parsley, thyme, red pepper, lemon zest, and salt and black pepper to taste, and pulse to combine. With the machine running, drizzle 1/2 cup of olive in through the spout in the lid. Blend until mixture clumps together slightly.

Divide filling evenly between 12 tomato halves, pressing down slightly on the filling. Sprinkle remaining Gruyere over tomatoes. Drizzle tomatoes with remaining 2 tablespoons olive oil and bake until filling puffs and browns and tomatoes just start to split, about 40 minutes. Serve hot or at room temperature.

Baked tomatoes with herbs is a side dish from Le Marche as well as some other southern Italian regions. It's simple to prepare and complements dozens of meat, fish, cheese-based, or vegetarian main courses. Juicy and flavorful on the inside and topped the crispy breadcrumbs, the baked tomatoes have a particular consistency that also goes nicely with pasta.

The recipe follows. This is one of those dishes that's cooked “by eye,” so quantities aren't given. But don't let that dissuade you – it's super simple. The steps are straightforward and the dish comes together nicely in the end.

Le Marche-Style Baked Tomatoes Recipe

Choosing good tomatoes is key. They should be red, round, medium-sized, and ripe – but not overripe. San Marzano tomatoes work well as long as they are soft and red but avoid beefsteak tomatoes.

Combine a minced clove of garlic, breadcrumbs, a handful of grated Parmigiano, rosemary, marjoram, parsley, a drizzle of oil, and a pinch of salt, and mix together.

Cut the tomatoes in half lengthwise and place them in a baking dish with the cut side facing upwards. Add some salt, then flavor with the mixture. For a more summery flavor and aroma, you can substitute the said herbs with basil and mint.

Season everything with a little extra-virgin olive oil and bake at 400° F for about 25-30 minutes until the breadcrumbs turn golden brown.

From side dish to main course

To transform the recipe into a main course, stuff the tomatoes with mozzarella, scamorza, primo sale cheese, or tuna before sprinkling them with breadcrumbs and placing them in the oven. For children, choose a melting cheese like fontina. Cut it into cubes and use the cheese to stuff the tomatoes along with some prosciutto or ham.

Also in the pan

You can also cook the tomatoes on the stovetop. After they've been seasoned with herbs and breadcrumbs, place the tomatoes in a non-stick pan. Add around ½″ water and a little oil on the bottom, cover, and cook over medium-low heat for around 30 minutes until all the liquid has evaporated.


  • Day-old bread
  • Herbs
  • Butter
  • 4 large tomatoes
  • 1 cup olive oil
  • sherry vinegar
  • Garlic cloves
  • 6 bay leaves
  • Basil sprigs
  • 4 anchovies
  • Salt
  • Pepper
  • 4 Tablespoons goat cheese

Prepare the breadcrumbs. Take day-old bread and cut it up small. Toss in butter and herbs and cook them until they are golden brown. Once they come out of the oven, put them in the food processor until they are small like crumbs.

Put olive oil, sherry vinegar, garlic cloves, bay leaves, basil sprigs, and anchovies in the bottom of a baking dish.

Take off the bottom and top of your tomatoes and remove the core. Place those in the baking dish with the other ingredients to let them marinate for an hour. After one hour, flip the tomatoes over and let them marinate for an additional hour.

After the tomatoes have marinated, season both sides with salt and pepper to taste. Place baking dish with tomatoes in the oven on broil for about 10 to 15 minutes.

Remove tomatoes from the oven and place about 1 tablespoon of goat cheese on each tomato. Place tomatoes back in the oven for 5 minutes or so until they get nice and bubbly. The cheese should have some color to it and you should be able to smell the aroma of basil, garlic, and anchovies. Let tomatoes rest for five minutes.

Add a tablespoon or more of breadcrumbs on the base of a plate. Place tomatoes on top of plate of breadcrumbs (all four on one plate). Drizzle with the olive oil marinade and top with a bit more breadcrumbs.


    1. Preheat oven to 350°F. Oil 11x7-inch baking dish. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes.
    2. Mix in chives season with salt and pepper. Transfer tomato mixture to prepared baking dish sprinkle grated cheeses over. Bake until cheese melts and begins to turn golden, about 20 minutes.

    Recipe Summary

    • 1 (16 ounce) package elbow macaroni
    • 4 tablespoons butter
    • 1 cup milk
    • 3 tablespoons flour
    • 16 ounces shredded Colby-Monterey Jack cheese
    • 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
    • 2 (7 ounce) cans salsa verde
    • ground black pepper to taste

    Preheat oven to 375 degrees F (190 degrees C).

    Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.

    Whisk milk and flour together in a small bowl.

    Melt butter in a large heavy pot over medium heat. Pour in milk/flour mixture stir constantly until thickened. Add most of the cheese, reserving a few tablespoons to sprinkle over top before baking. Mix in drained tomatoes, and salsa verde. Continue stirring until cheese is melted. Season to taste with black pepper. Stir in macaroni and thoroughly blend with the sauce.

    Divide among individual serving-sized ovenproof baking dishes or ramekins. Top with remaining cheese. and bake 10 minutes. Place under broiler for an additional 3-5 minutes, or until top is browned.

    Bake in preheated oven until hot and bubbly, about 10 minutes. Turn on the broiler and cook until tops are browned, about 2 to 3 minutes.