Best Parmesan Baked Tomatoes Recipes

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BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN



Baked Polenta with Fresh Tomatoes and Parmesan image

This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops.

Provided by rjohl

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 40m

Yield 4

Number Of Ingredients 11

2 ¼ cups water
1 cup milk
1 tablespoon butter
1 cup quick-cooking polenta
1 cup grated Parmesan cheese
2 fresh basil leaves, chopped
salt and ground black pepper to taste
1 tablespoon butter, chilled and cut into pieces
2 tomatoes, sliced
½ cup grated Parmesan cheese
2 fresh basil leaves, chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
  • Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
  • Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
  • Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
  • Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g

BAKED PARMESAN TOMATOES



Baked Parmesan Tomatoes image

"No matter how many tomatoes I give to neighbors, I always have too many left for my family to eat," writes Kay Lunsford of Charlotte, North Carolina. "So I came up with this yummy recipe that helped us out with my predicament!"

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

3 medium tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
3 tablespoons seasoned bread crumbs
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons canola oil

Steps:

  • Cut tomatoes in half widthwise; place cut side up in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Combine the remaining ingredients; sprinkle over tomatoes. , Bake, uncovered, at 350° for 15-20 minutes or until topping is golden brown.

Nutrition Facts : Calories 74 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 382mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

BAKED CHERRY TOMATOES WITH PARMESAN TOPPING



Baked Cherry Tomatoes with Parmesan Topping image

Make and share this Baked Cherry Tomatoes with Parmesan Topping recipe from Food.com.

Provided by yooper

Categories     Cheese

Time 17m

Yield 8 serving(s)

Number Of Ingredients 6

2 tablespoons extra virgin olive oil
2 pints cherry tomatoes
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan cheese

Steps:

  • Pour oil into 13x9x2-inch broilerproof ceramic baking dish.
  • Add tomatoes, turn to coat with oil.
  • Sprinkle with salt and pepper.
  • Top with parsley and cheese.
  • Preheat oven to 400.
  • Bake tomatoes just until plump and shiny but not split, about 10 minutes.
  • Preheat broiler.
  • Broil until tomatoes begin to split and cheese begins to color, about 2 minutes.
  • Serve hot or warm.

Nutrition Facts : Calories 58.1, Fat 4.4, SaturatedFat 1, Cholesterol 2.8, Sodium 343.4, Carbohydrate 3.3, Fiber 1, Sugar 2, Protein 1.9

BAKED PASTA WITH TOMATOES AND PARMESAN



Baked Pasta with Tomatoes and Parmesan image

In this method adapted from Giuilano Bugialli's "Classic Techniques of Italian Cooking," dry pasta such as penne or rigatoni bakes with fresh or canned tomatoes. The result: Deeply flavorful, tender, authentic Italian pasta destined to become a favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

3/4 cup olive oil
1 pound rigatoni, or penne pasta
2 (28-ounce) cans, whole tomatoes, crushed, or 4 pounds very ripe summer tomatoes, cored and sliced 1/2 inch thick
Coarse salt and freshly ground black pepper
1/2 cup freshly grated Parmesan-Reggiano cheese

Steps:

  • Preheat oven to 400 degrees. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 minutes.
  • Add tomatoes to pasta mixture; season with salt and pepper. Stir to combine. Transfer to a 2 1/2-quart baking dish. Cover with a parchment-lined aluminum foil. Bake, stirring every 5 minutes with a wooden spoon, for 45 minutes to 60 minutes. (If using fresh tomatoes, layer, alternating with the pasta mixture, beginning and ending with the tomatoes. And be sure to bake without stirring.)
  • Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately.

BAKED PARMESAN TOMATOES



Baked Parmesan Tomatoes image

This is a recipe I got from iVillage. They are delicious! Plus baking tomatoes doesn't only make them scrumptious, it also brings out those healthy lycopenes and helps you absorb them more efficiently.

Provided by Heirloom

Categories     Cheese

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

4 tomatoes, halved horizontally
1/4 cup freshly grated parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
fresh ground pepper
4 teaspoons extra virgin olive oil

Steps:

  • Preheat oven to 450 degrees F.
  • Place tomatoes cut-side up on a baking sheet.
  • Top with Parmesan, oregano, salt and pepper.
  • Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Nutrition Facts : Calories 90.2, Fat 6.6, SaturatedFat 1.8, Cholesterol 5.5, Sodium 247.2, Carbohydrate 5.4, Fiber 1.7, Sugar 3.3, Protein 3.5

BAKED CHERRY TOMATOES WITH PARMESAN TOPPING



Baked Cherry Tomatoes with Parmesan Topping image

Categories     Cheese     Tomato     Appetizer     Side     Bake     Broil     Graduation     Parmesan     Summer     Parsley     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
2 12-ounce baskets cherry tomatoes
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmesan cheese

Steps:

  • Pour oil into 13x9x2-inch broilerproof ceramic baking dish. Add tomatoes; turn to coat with oil. Sprinkle with salt and pepper. Top with parsley and cheese. (Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 400°F. Bake tomatoes just until plump and shiny but not split, about 10 minutes.
  • Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes. Serve hot or warm.

BECKY'S BAKED TOMATOES WITH BASIL AND PARMESAN



Becky's Baked Tomatoes With Basil and Parmesan image

Make and share this Becky's Baked Tomatoes With Basil and Parmesan recipe from Food.com.

Provided by Kimke

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs tomatoes, cut in half (about 3 large vine-ripened tomatoes)
1/4 cup minced fresh herb (basil, parsley, marjoram)
1/2 cup grated dry breadcrumbs
1/2 cup shredded parmesan cheese or 1/2 cup asiago cheese
2 -4 garlic cloves, finely minced
1 pinch salt
1 pinch fresh ground black pepper
3 tablespoons extra virgin olive oil

Steps:

  • Preheat the oven to 350°F.
  • Put the tomatoes in a nonstick baking dish, cut sides up.
  • Combine the herbs, bread crumbs, cheese, garlic, salt, pepper, and oil in a small bowl.
  • Sprinkle each tomato with an equal portion of the mixture.
  • Bake for 30 minutes or until crusty.
  • Tomatoes will be soft yet hold their shape.

Nutrition Facts : Calories 153.1, Fat 9.8, SaturatedFat 2.5, Cholesterol 7.3, Sodium 225.1, Carbohydrate 11.6, Fiber 1.8, Sugar 3.6, Protein 5.5

FENNEL BAKED WITH TOMATOES AND PARMESAN



Fennel Baked With Tomatoes and Parmesan image

Provided by Moira Hodgson

Categories     side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 heads fennel
1/2 cup extra-virgin olive oil
1 clove garlic, minced (green part removed)
2 cups canned Italian tomatoes, chopped, with their juice
Coarse salt and freshly ground pepper to taste
1/2 cup dry bread crumbs, preferably homemade
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Blanch the fennel bulbs and drain them. Pour the oil into a baking dish that can be used both on top of the stove and in the oven. Add the garlic and the fennel and cook over medium heat until the bulbs start to turn golden.
  • Add the tomatoes, salt and pepper. Cook over low heat for five minutes.
  • Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 849 milligrams, Sugar 12 grams

BAKED TOMATOES WITH A PARMESAN CHEESE CRUST AND BALSAMIC DRIZZLE



Baked Tomatoes With a Parmesan Cheese Crust and Balsamic Drizzle image

There is nothing ordinary about these baked tomatoes. They are scrumptions especially at this time of the year when tomatoes are so flavorful. Everything can be made up ahead of time for that last minute serving. Bon appetit! Update: There was some confusion whether to slice or cut the tomato in half...so I have re-worded the recipe to read a little bit better.

Provided by Abby Girl

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

4 large beefsteak tomatoes
1/2 teaspoon salt
3 tablespoons breadcrumbs
3 tablespoons parmesan cheese
1 tablespoon olive oil
1/3 cup balsamic vinegar
2 tablespoons brown sugar
2 tablespoons water

Steps:

  • Preheat oven to 400.
  • Holding the tomato in the palm of your hand and using a sharp knife, cut around the core of the tomato and remove.
  • Cut the tomato in half and and sprinkle desired amount of the crumb mixture on top of the tomato and bake uncovered for 25 minutes.
  • Combine the Balsamic vinegar, brown sugar and water in a small saucepan. Boil drizzle mixture on high until syrupy.
  • Drizzle over baked tomatoes & serve.

Nutrition Facts : Calories 73.4, Fat 2.7, SaturatedFat 0.7, Cholesterol 1.6, Sodium 218.9, Carbohydrate 10.8, Fiber 1.3, Sugar 6.1, Protein 2.2

BAKED CHICKEN WITH CRISPY PARMESAN AND TOMATOES



Baked Chicken With Crispy Parmesan and Tomatoes image

Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan. Here, there's no pounding, breading or frying required. The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts. Seek out chicken breasts on the larger side to give the Parmesan a chance to properly brown and crisp up without overcooking.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 (28-ounce) can whole peeled tomatoes, drained
4 cloves garlic, crushed
4 sprigs thyme, oregano or rosemary
1/2 teaspoon crushed red pepper flakes (optional)
Kosher salt
Freshly ground pepper
4 large boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 ounce Parmesan, plus about 2 tablespoons for garnish
1/2 cup parsley or basil, coarsely chopped (optional)

Steps:

  • Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
  • Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
  • Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
  • Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 5 grams, Protein 47 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 5 grams, TransFat 0 grams

CHEESY BAKED PARMESAN TOMATOES



Cheesy Baked Parmesan Tomatoes image

This is a wonderful side dish to any meal, also a great way to use up any extra tomatoes that you might have. The grated mozza cheese on top is only an option, I have made this many times without using the mozza or cheddar cheese, and they are still delicious. Also if desired these may be broiled under the broiler instead of baked, but I find that broiling causes the crust to burn too fast.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 melted butter, plus
2 tablespoons melted butter
2 1/2 cups dry breadcrumbs (breadcrumbs MUST be dry)
1/3 cup grated parmesan cheese
seasoning salt
black pepper
4 large ripe meaty tomatoes, cut in 1 inch sliced
1 cup grated mozzarella cheese or 1 cup cheddar cheese (or more if desired)

Steps:

  • Set oven to 400 degrees.
  • Prepare a 15-inch cookie sheet with foil, spray with cooking spray.
  • Melt the butter in the microwave.
  • In a bowl, combine the DRY bread crumbs, 1/4 cup melted butter, Parmesan cheese and black pepper to taste; mix well to combine.
  • Brush the tomato slices on both sides with the 2 Tbsp melted butter (you might need more butter than 2 Tbsps for this).
  • Coat the tomato slices in the bread crumb mixture (patting down firmly with hands to seal/coat well).
  • Place the slices on the prepared baking sheet.
  • Bake in oven for 12-15 minutes; turn over with spatula, and bake for another 12-15 minutes or more or less depending on desired tomato texture.
  • Remove from oven.
  • Set oven to broil.
  • Sprinkle the grated mozza or cheddar on top of the baked tomato slices; broil under broiler until melted.
  • Serve hot or room temperature-- delicious!

Nutrition Facts : Calories 313.4, Fat 12.2, SaturatedFat 6.4, Cholesterol 29.8, Sodium 564.6, Carbohydrate 37.8, Fiber 3.5, Sugar 6.2, Protein 13.4

EASY BAKED PARMESAN TOMATOES



Easy Baked Parmesan Tomatoes image

Fresh tomatoes can be so much more than just another veggie in your salad. We love them covered in herbs and parmesan cheese, then baked in a hot oven. And you will too! They are the perfect side dish, so flavorful and delicious. Seriously, the easiest side dish you'll ever make!

Provided by Angela (Grammy) Derby

Categories     Vegetables

Number Of Ingredients 6

2 large tomatoes, cut into 3-4 slices each (they'll be thick)
1/2 c grated parmesan
1/4 tsp dried oregano (add more if you like oregano)
salt and pepper to taste
olive oil to drizzle, optional (i didn't use any)
fresh parsley or basil for garnishing

Steps:

  • 1. Preheat oven to 425' F.
  • 2. In a small bowl toss together the Parmesan cheese, dried oregano, salt and pepper. Top each tomato slice evenly with the Parmesan cheese mixture. Drizzle with a bit of olive oil, if desired.
  • 3. Bake for about 5 to 10 minutes or until you notice the cheese starts to turn gold.
  • 4. Garnish with fresh parsley or basil and serve.

BAKED PARMESAN TOMATOES



Baked Parmesan Tomatoes image

I saw this recipe and knew this would be wonderful. What a great side dish. Really yummy. This is for sure a keeper.

Provided by Linda Easley @lsealsey

Categories     Other Side Dishes

Number Of Ingredients 6

4 - tomatoes. haved hoirzontally
1/4 cup(s) grated parmesan cheese
1 teaspoon(s) chopped fresh oregano
- fresh ground pepper
1/4 teaspoon(s) salt
4 teaspoon(s) olive oil, extra virgin

Steps:

  • Preheat oven to 450 degrees.
  • Place tomatoes cut-side up on baking dish. Top with Parmesan cheese, oregano, salt and pepper.
  • Drizzle with olive oil and bake until the tomatoes are tender, about 15 minutes

PARMESAN BAKED TOMATOES



Parmesan Baked Tomatoes image

The flavorful and simple butter, Parmesan cheese and parsley topping gives plain rice a tasty twist the whole family enjoys.-Joy Beck, Cinncinnati, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2-3 servings.

Number Of Ingredients 6

1 can (14-1/2 ounces) diced tomatoes, drained
2 tablespoons seasoned bread crumbs
1/4 to 1/2 teaspoon Italian seasoning
1/4 teaspoon garlic salt
2 tablespoons shredded Parmesan cheese
1 tablespoon butter

Steps:

  • Place tomatoes in a greased 1-qt. baking dish. Combine the bread crumbs, Italian seasoning and salt; sprinkle over tomatoes. Top with cheese; dot with butter. , Bake, uncovered, at 325° for 15-20 minutes or until lightly browned.

Nutrition Facts :

SLICED TOMATOES BAKED WITH PARMESAN CHEESE



Sliced Tomatoes Baked With Parmesan Cheese image

With just a few simple ingredients and 15 minutes in the oven, you have a wonderful and delightful looking side dish. I believe I got this recipe from a book called Gluten-Free by Michael Cox.

Provided by Emily Elizabeth

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 large tomatoes (firm, but ripe)
1/2 cup freshly grated parmesan cheese
2 tablespoons olive oil, plus extra
olive oil, for greasing
1 tablespoon fresh parsley, chopped
black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Lightly grease a baking pan or cookie sheet with olive oil.
  • Thickly slice the tomatoes and place them in a single layer on the greased pan.
  • In a small bowl make a paste by combining the parmesan cheese, 2 tablespoons olive oil and chopped parsley. Season paste with a few shakes of black pepper.
  • Spread the paste evenly over each tomato.
  • Bake for 15 minutes (top rack) until the tops are golden brown and bubbling.

BAKED PASTA WITH TOMATOES AND PARMESAN



Baked Pasta with Tomatoes and Parmesan image

Provided by My Food and Family

Categories     Recipes

Time 2h

Number Of Ingredients 5

3/4 cup olive oil
1 pound rigatoni or penne pasta
2 cans (28-ounce each) whole tomatoes, crushed, or 4 pounds very ripe summer tomatoes, cored and sliced 1/2 inch thick
Coarse salt and freshly ground black pepper
1/2 cup freshly grated Parmesan-Reggiano cheese

Steps:

  • 1. Preheat oven to 400 degrees F. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 minutes.
  • 2. Add tomatoes to pasta mixture; season with salt and pepper. Stir to combine. Transfer to a 2 1/2-quart baking dish. Cover with a parchment-lined aluminum foil.
  • 3. Bake, stirring every 5 minutes with a wooden spoon, for 45 minutes to 60 minutes. (If using fresh tomatoes, layer, alternating with the pasta mixture, beginning and ending with the tomatoes. And be sure to bake without stirring.) Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN



Baked Polenta with Fresh Tomatoes and Parmesan image

"This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops."

Provided by @MakeItYours

Number Of Ingredients 11

2 1/4 cups water
1 cup milk
1 tablespoon butter
1 cup quick-cooking polenta
1 cup grated Parmesan cheese
2 fresh basil leaves, chopped
salt and ground black pepper to taste
1 tablespoon butter, chilled and cut into pieces
2 tomatoes, sliced
1/2 cup grated Parmesan cheese
2 fresh basil leaves, chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
  • Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
  • Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
  • Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
  • Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

PARMESAN BAKED TOMATOES



Parmesan Baked Tomatoes image

I clipped this recipe from a magazine years ago. I don't remember which magazine, but I've been making it for years. The recipe is easily doubled.

Provided by HeatherN

Categories     Vegetable

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 6

1 (14 1/2 ounce) can whole tomatoes, drained and quartered
2 tablespoons seasoned bread crumbs
1/4-1/2 teaspoon italian seasoning
1/4 teaspoon garlic salt
2 tablespoons parmesan cheese, shredded
1 tablespoon butter

Steps:

  • Place tomatoes in a greased 1-qt baking dish.
  • Combine bread crumbs, Italian seasoning and salt; sprinkle over tomatoes.
  • Top with cheese; dot with butter.
  • Bake, uncovered, at 325 for 15-20 minutes or until lightly browned.

Nutrition Facts : Calories 140.6, Fat 8, SaturatedFat 4.7, Cholesterol 19.7, Sodium 257.8, Carbohydrate 13.9, Fiber 3, Sugar 6.3, Protein 5

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