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Baked Tomatoes topped with parmesan cheese, garnished with rosemary, arranged in a rectangular serving plate
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Baked Tomatoes

Our baked tomatoes are delicious with concentrated tomato flavor. Drizzles with garlic and herb oil then topped with melty cheese!
Course Appetizer
Cuisine American
Keyword Baked Tomatoes, Baked Tomatoes recipe, how do I make Baked Tomatoes, how to make Baked Tomatoes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 78kcal
Author Kathleen

Ingredients

  • 4 Roma tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon fresh rosemary finely chopped
  • 1 large clove garlic
  • salt
  • black pepper
  • 3/4 cup Parmesan cheese shaved

Instructions

  •  Preheat oven to 400ºF (204ºC).
  • Arrange tomato halves, cut side up, on a parchment or Silpat lined baking sheet.
  • In a small bowl, whisk together olive oil (1 tablespoon) and minced garlic. Use a small spoon to evenly drizzle oil, rosemary (1 teaspoon), and garlic over tomatoes then sprinkle with salt and pepper.
  • Top with a Parmesan (3/4 cup).
  • Bake in preheated oven for 10 minutes or until cheese is completely melted and golden.

Notes

  1. Top Them Off: I often serve these tomatoes with a light drizzle of balsamic vinegar glaze. It’s commercially available at most supermarkets.
  2. Easy Clean-Up: Line your baking sheet with parchment paper for quick and easy clean-up.
  3. Best Tomatoes to Use: Roma tomatoes, hands down, are the best for this recipe. You might think that the type of tomato you use doesn’t matter, but Romas really do make all the difference. These tomatoes have a lower water content than most tomatoes, which makes them ideal for baking. Veggies with high water content can turn mushy in the oven. Nobody wants that! That said some people like baked cherry tomatoes in this recipe to use as a finger food for appetizers
  4. Creating Level Tomatoes: If you wind up with a wonky tomato half, you just need to flip the tomato over and cut a small, flat slice off of the rounded side to even things out. This is only really needed for tomatoes that are sloped and might lose their cheese when it melt.
  5. Cool It! Give them a few minutes to cool to avoid burning the roof of your mouth, and then serve them up warm and fresh.
  6. Cheese: Switch up the cheese as you like!
  7. Fresh Herbs: Rosemary is my first choice. Basil, thyme, chives, or thyme all work deliciously!
  8. Dried Herbs: No fresh herbs, no worry! Use a sprinkle of my favorite Italian seasoning.
  9. Spice It Up! Add red pepper flakes to the oil before applying.

Nutrition

Serving: 1/6 of the recipe | Calories: 78kcal | Carbohydrates: 2g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 202mg | Potassium: 112mg | Vitamin A: 442IU | Vitamin C: 6mg | Calcium: 153mg