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Crispy Baked Parmesan Tomatoes. A recipe by It's Not Complicated Recipes.

Crispy Baked Parmesan Tomatoes

I think that “crispy” may be one of my favourite words and I am fairly sure that most people will agree with me. These quick and easy vegetarian baked tomatoes are perfect as a side dish. Just a few simple ingredients transform tomatoes into an elegant, flavoursome side dish. I top ripe, juicy tomatoes with crispy breadcrumbs, full of the flavours of garlic, parmesan and dried oregano. They bake to crispy perfection which the entire family will enjoy.

Course Appetiser, Breakfast, Entree, Side Dish, Starter
Cuisine Italian
Keyword baked tomatoes, delicious, easy, gluten free option, simple, tomato, vegetarian option
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 150 kcal
Author Alexandra

Ingredients

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

Instructions

  1. Preheat your oven to 180 Degrees C (350 F).

    Cut the tomatoes in half horizontally.

    6 tomatoes cut in half horizontally on blue chopping board.
  2. Using a teaspoon, scoop out the seeds.

    6 tomatoes cut in half with seeds removed on blue chopping board.
  3. On a plate lined with a paper towel, place the halved tomatoes upsidedown to drain excess moisture.

    Tomatoes turned upside down on white paper towel to drain.
  4. In a bowl, mix all of the ingredients, except for the fresh basil.

    Stainless steel bowl with breadcrumb mixture.
  5. Line a baking dish or tray with baking paper.

    Fill the tomatoes evenly with the breadcrumb mixture, patting down slightly to compact.

    6 tomatoes cut in half, filled with breadcrumb mixture on a baking paper lined tray, ready for the oven.
  6. Bake for 15-20 minutes, until golden brown and cooked.

    (If you are making in advance, I would bake for 15 minutes and then reheat when required).

    6 tomatoes cut in half, filled with breadcrumb mixture on a baking paper lined tray, baked to golden brown.
  7. Garnish with fresh basil, and enjoy!

    Crispy Baked Parmesan Tomatoes. A recipe by It's Not Complicated Recipes.

Recipe Notes

  1. My tomatoes were approximately 6-7 cm.
  2. Serving size is based on one tomato per person.
  3. The tomatoes can be prepared in advance - I would cook for slightly less, to allow for reheating.
  4. If you require this dish to be vegetarian, ensure you use an alternative to Parmesan Cheese.
  5. If you require this dish to be gluten-free, use breadcrumbs that are free from gluten.
Nutrition Facts
Crispy Baked Parmesan Tomatoes
Amount Per Serving
Calories 150 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 347mg15%
Potassium 326mg9%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 4g4%
Protein 8g16%
Vitamin A 1155IU23%
Vitamin C 17mg21%
Calcium 235mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.