Baked Parmesan Tomatoes ♥ Recipe Featured

Authors: A Veggie Venture

Baked Parmesan Tomatoes ♥ Recipe

Today's recipe for baked tomatoes: Just simple tomato halves topped with a little Parmesan and baked just until soft and sweet and ever-so-juicy. Low carb and Weight Watchers

~recipe & photo updated 2012 & republished 2013~
~more recently updated recipes~

2006 Original Post: Oh so simple! Just tomato halves topped with a few ribbons of Parmesan cheese and a sprinkle of just-snipped herbs from the garden, oregano on some, chive on the other. Next time I will slice a bit off the bottom side of each tomato half, not just the ones that needed help to keep from tipping. Removing a bit of skin also helps the heat penetrate the tomato from the bottom. Next time I will also allow about 10 minutes to cool before serving. These got VERY hot!

For a non-fat version of Baked Tomatoes, see Broiled Tomatoes with Oregano.

2012 Update: Such simplicity, such payoff. Raw tomatoes are wonderful but there's something entirely different about ripe summer tomatoes baked just until hot with a little cheese. Sublime, these.


Hands-on time: 5 minutes
Time to table: 30 minutes
Serves 4

4 small perfectly ripe tomatoes, preferably meaty tomatoes like Cascade tomatoes
Grated Parmesan
Salt & pepper to taste
Chopped chive or oregano or other fresh herb

Preheat oven to 350F. Slice tomatoes in half crosswise. Slice just a bit off each half, to create a "resting" spot for the tomato. Top with Parmesan, salt and pepper and fresh herbs. Bake for about 15 minutes. Let cool 10 minutes before serving

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2006, 2012

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