Parmesan Baked Tomatoes

Juicy, ripe tomatoes topped with a crispy, golden layer of Parmesan and herbs create a special side dish that is packed full of all the flavors of summer.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 108kcal

Equipment

small pan
baking tray
parchment paper
small bowl

Ingredients

4 medium ripe tomatoes roma or vine ripened
¼ cup olive oil
4-6 garlic cloves peeled
Zest of 1 lemon
½ cup grated parmesan cheese
¼ cup panko bread crumbs
2 Tablespoons fresh parsley chopped
1 teaspoon fresh thyme leaves
¼ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
Optional: balsamic vinegar to drizzle

Instructions

In a small pan, add the olive oil and garlic cloves. Heat on low until the garlic softens and lightly browns, about 10-15 minutes. Do not let it fry, just gently bubble. Let cool slightly and then smash the garlic into the oil to create a loose paste.
Preheat the oven to 400 degrees.
Cut the tomatoes into thick slices, about ¼ - ½“ thick and place them on a parchment paper lined baking tray. Lightly season them with salt and pepper.
In a small bowl, mix the bread crumbs, parmesan, lemon zest, parsley, thyme, smoked paprika and a spoonful of the garlic paste.
Spoon some on top of each tomato slice. Drizzle a bit of the garlic oil over the top.
Bake for 20-25 minutes, or until the tops are golden and the tomatoes are tender, but not collapsing.
Drizzle with balsamic just before serving (if using).

Nutrition