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Home » Recipe Index » Side Dishes

Baked Parmesan Tomatoes

Published: Jun 15, 2021 · Updated: Jun 15, 2021 Author: Alexandra Cook

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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These delicious Baked Parmesan Tomatoes make a great side dish. Flavoursome tomatoes are filled with breadcrumbs, herbs, Parmesan cheese and garlic. Baked until golden, this easy dish is a great addition to many meals.

Overhead shot of six baked tomatoes sitting on a plate, garnished with some basil.
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  • Why we love this recipe:
  • Ingredients in this recipe:
  • Step by Step Instructions:
  • Tips for Success and FAQs:
  • More delicious recipes for you to try:
  • Baked Parmesan Tomatoes

Why we love this recipe:

This is a very simple recipe to prepare using easy to find ingredients. Ripe, flavoursome tomatoes are filled with a delicious, seasoned breadcrumb mixture and baked. The tomato is soft and the breadcrumb topping is golden and deliciously crispy. The aroma when they are baking is seriously enticing.

These Baked Parmesan Tomatoes are so delicious as:

  • a tasty side-dish to steak, roast chicken or fish;
  • an addition to a green salad – ideal for a light lunch;
  • part of brunch – serve with a poached egg!

Ingredients in this recipe:

Ingredients in this recipe on a white background.

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Tomatoes – look for ripe, but still slightly firm. Very ripe tomatoes will not hold their shape when cooked. Aim for the tomatoes to be a similar size to ensure even cooking. My preference is for vine-ripened tomatoes.

Panko breadcrumbs – a Japanese-style breadcrumb. The method of processing produces flakes rather than crumbs. The flakes are larger than regular crumbs, with a light and airy texture that becomes crispy when cooked. You could use gluten-free breadcrumbs if required.

Parmesan Cheese – I love the flavour of Grana Padano in this dish. For the best flavour, freshly grate your cheese.

Garlic and Dried Oregano – season the breadcrumb filling.

Olive Oil – my choice is for extra virgin olive oil. Use the best quality olive oil that you have.

Fresh Basil – to garnish the finished dish.

Sea Salt and Black Pepper – season the dish to your liking. I use sea salt flakes and freshly ground pepper.

Step by Step Instructions:

Four steps to make this recipe in a photo collage - preparing the tomatoes, allowing the excess moisture to drain, mixing the crumb filling and filling the tomatoes.


Start by preheating your oven and prepare your baking tray.

  1. Cut the tomatoes in half horizontally. Using a spoon, scoop out the seeds and discard them.
  2. On a plate lined with some paper towel, put the tomatoes cut side down to drain excess moisture.
  3. In a small bowl, combine all remaining ingredients except for the fresh basil.
  4. Place your tomato halves on a baking tray and fill each tomato with the breadcrumb mixture. Baked until golden and garnish with fresh basil when serving.
Overhead shot of six baked tomatoes sitting on a plate, garnished with some basil.

Tips for Success and FAQs:

For a great presentation, serve the Baked Parmesan Tomatoes on a large, white platter with some basil sprinkled on top.

As a delicious, make-ahead appetiser, fill hollowed-out cherry tomatoes with the flavoursome crumb mixture and bake until golden.

What are the best tomatoes to use for this recipe?

The tomatoes are the star of this dish so it is essential that they be of good quality. Home-grown tomatoes, picked ripe from the vine, would, of course, be ideal. However, most of us will get our tomatoes from a greengrocer or supermarket. My preference is for tomatoes on the vine; they are generally of better quality with superior flavour. The tomatoes need to be perfectly ripe but still firm. Very ripe tomatoes will be too soft and will collapse when baking.

How far in advance can the Baked Parmesan Tomatoes be prepared?

The tomatoes can be baked and reheated prior to serving if required. (Bake for five minutes less and then reheat until warmed through.) Alternatively, you could prepare the tomatoes and breadcrumb mixture up to 8 hours earlier and then assemble and bake as needed.

Cooked tomato, on plate, with a piece taken out of it, and a fork on the side.

More delicious recipes for you to try:

Here are some more of our favourite recipes which feature tomatoes:

  • Tomato and Onion Salad
  • Roasted Cherry Tomatoes
  • Marinated Tomato Salad
  • Pasta with Roasted Cherry Tomatoes
  • Roasted Cherry Tomato Caprese Salad
  • Whipped Ricotta with Tomatoes
  • Tomato Puff Pastry Tart

Not only do these crispy Baked Parmesan Tomatoes taste fantastic, but this is also an extremely easy recipe to make. And should there be any leftovers, the tomatoes will reheat perfectly. Please let me know in the comments below if you try the recipe.

Alex xx

This post was originally published in August 2019. It has been updated with new photos and more information. The recipe remains the same.

Overhead shot of six baked tomatoes sitting on a plate, garnished with some basil.

Baked Parmesan Tomatoes

These delicious Baked Parmesan Tomatoes make a great side dish. Flavoursome tomatoes are filled with breadcrumbs, herbs, Parmesan cheese and garlic. Baked until golden, this easy dish is a great addition to many meals.
5 from 6 votes
Print Pin Review
Course: Side Dish
Cuisine: Mediterranean
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 6 people
Calories: 157kcal
Author: Alexandra Cook – It’s Not Complicated Recipes

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

Ingredients

  • 6 medium tomatoes See Note 1
  • 1 cup grated Parmesan cheese See Note 2
  • 1 cup panko breadcrumbs See Note 3
  • 2 cloves garlic – minced
  • 2 teaspoon dried oregano
  • 1 tablespoon extra virgin olive oil See Note 4
  • sea salt and freshly ground black pepper – to taste
  • fresh basil leaves – to garnish

Instructions

  • Preheat your oven to 180 Degrees C (350 F).
  • Line a baking tray with baking paper.
  • Cut the tomatoes in half horizontally.
    Using a teaspoon, scoop out the seeds and discard them.
  • On a plate lined with a paper towel, place the halved tomatoes upside down to drain excess moisture. Set aside whilst you prepare the filling.
  • In a medium-sized bowl, mix all of the ingredients, except for the fresh basil.
  • Fill the tomatoes evenly with the breadcrumb mixture. Using the back of a spoon, push down to ensure the mixture is compacted slightly.
  • Bake for 15-20 minutes, until golden brown and cooked.
  • Garnish with fresh basil and serve.

Notes

  1. My tomatoes were approximately 6 cm (2.5 inch) in diameter. If your tomatoes are smaller or larger, they may require a slight adjustment to the cooking time.
  2. If you require the dish to be vegetarian, use a substitute for Parmesan cheese.
  3. This dish can easily be adapted to gluten-free, using the appropriate breadcrumbs.
  4. The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. If necessary, please adjust your measurements.
  5. Please note, the nutritional information is based on one whole tomato per person. The nutritional information is an estimate only.
Made this recipe? We’d be so grateful if you could leave a comment and rating at the bottom of the page!

Nutrition Estimate:

Calories: 157kcal | Carbohydrates: 13g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 335mg | Potassium: 344mg | Fiber: 2g | Sugar: 4g | Calcium: 228mg | Iron: 1mg
Nutritional Disclaimer:

The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

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Reader Interactions

Comments

  1. Mary Martikke

    August 29, 2023 at 6:32 am

    5 stars
    I loved the recipe so much that here I am–two days later making it again. I live with my 2 grown daughters who said the recipe was “a keeper”.

    Reply
    • Alexandra Cook

      August 29, 2023 at 8:52 pm

      Hi Mary,
      That is just wonderful to hear – thank you for sharing! I am so happy you all enjoyed it 🙂 Alex xo

      Reply
  2. Paula

    May 21, 2023 at 1:49 am

    5 stars
    Best stuffed tomato recipe out there. I’ve made this a zillion times and shared it with everyone who has ever tasted them.

    Reply
    • Alexandra Cook

      May 22, 2023 at 5:25 pm

      Thank you so much, Paula – your comment made my day 🙂 Thrilled to hear you enjoyed the recipe, and thanks so much for sharing it!

      Reply
  3. Lindsay

    February 13, 2021 at 12:02 pm

    5 stars
    These are one of my favorite summer side dishes, but we love them in the winter as well to bring sad tomatoes back to life. Delicious recipe!

    Reply
    • Alexandra

      February 13, 2021 at 2:21 pm

      Hi Lindsay!
      I am so pleased to hear that you have been enjoying the tomatoes throughout the year – thank you so much for taking the time to let me know!

      Reply
  4. Adi

    August 20, 2019 at 12:34 am

    5 stars
    These are so delicious and very easy to prepare. Thank you for the wonderful recipe.

    Reply
    • Alexandra

      August 20, 2019 at 11:12 am

      Thank you, Adi!

      Reply
  5. Rosa

    August 19, 2019 at 6:52 am

    5 stars
    Delicious recipe! Made these today for a side dish for brunch as I had some company over. I skipped the garlic because one of my guests is allergic and used homemade bread crumbs because I had that on hand. Such a lovely, tasty side! Will definitely make again.

    Reply
    • Alexandra

      August 19, 2019 at 6:55 pm

      Rosa, I am so pleased that you enjoyed the tomatoes, thank you for letting me know. 🙂

      Reply
  6. Sylvie

    August 17, 2019 at 6:02 pm

    5 stars
    Aaaaand you’ve done it again! Such an easy recipe but packed with flavours… that crunchy parmesan and panko crumbs is just too tempting!

    Reply
    • Alexandra

      August 18, 2019 at 4:29 pm

      Thank you, Sylvie, they make a great side dish or light meal. I tried them with poached eggs and they were delicious. 🙂

      Reply

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