This easy recipe for wonderfully flavorful broiled tomatoes with Parmesan cheese is ready in about 25 minutes. They are really good as an appetizer or a side dish. I also like to serve them for breakfast or brunch with microwave scrambled eggs and almond flour biscuits.
I adore fresh tomatoes. My favorite way to eat tomatoes, by far, is Caprese salad. It's so simple, yet so fresh and delicious. When you make these broiled tomatoes, you sacrifice an element of sweetness and freshness, but you gain concentrated flavor. Cooking tomatoes brings out their unique taste. Instead of sweet, they become tangy and piquant.
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Fresh tomatoes: Try to find plump, bright red tomatoes. Not those pink mealy ones.
- Olive oil spray: I love cooking with this delicious oil. If you prefer an oil with a higher smoke point, you can use avocado oil instead. Another tasty option is to use melted butter.
- To season: Kosher salt, black pepper, garlic powder, and dried thyme.
- Parmesan: You can use either finely grated or coarsely shredded cheese.
Variations
- Use melted butter instead of olive oil.
- Vary the seasonings you use. Good options include onion powder and dried oregano.
- Use different cheese. Shredded cheddar and crumbled feta are good options.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Cut the tomatoes in half and place them in a broiler-safe baking dish.
Spray the tomatoes with olive oil (or brush them with melted butter) and sprinkle them with spices and parmesan.
Broil until the cheese is golden brown, 3-5 minutes. Serve them immediately. They're also good at room temperature.
Expert Tip
Keep a close eye on the tomatoes while they're in the oven. Even when not directly under the heating element, they can burn quite easily. Broiling is always challenging in this way, and this recipe is no different.
Recipe FAQs
Yes. You can bake the tomatoes in a 400°F oven until they are tender and the cheese is melted. This should take 10-15 minutes.
No, there's no need to peel them. Their skin is thin, and it softens enough in the oven that it isn't bothersome when eating them.
You could if you don't mind the carbs/gluten and would like the added crunch. Regular breadcrumbs work, and also panko breadcrumbs. But they're not actually necessary, and the dish is very good without them. A low-carb option is using crushed pork rinds.
Serving Suggestions
Broiled tomatoes are best served warm, but they are also good at room temperature.
Although they are a classic brunch dish, I actually like to serve them as a side dish to meat or fish. I often serve them when I make London Broil.
They are also excellent as a side dish to baked salmon. I broil them first, loosely cover them in foil to keep them warm on the kitchen counter, then bake the fish.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days and gently reheat them in the microwave at 50% power or in a 350°F oven. They won't be as good as when served fresh, but they'll still be quite tasty.
More Tomato Recipes
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Recipe Card
Broiled Tomatoes with Parmesan
Video
Ingredients
- 2 tomatoes - large and firm
- Olive oil spray
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ cup Parmesan - grated
Instructions
- Preheat your broiler on high. Position an oven rack 6 inches below the heating element (not directly below).
- Cut the tomatoes in half. Cut a tiny sliver from the bottom of each half so that the tomatoes can stand upright without wobbling.
- Spray the tomatoes all over with olive oil. Place them on a broiler-safe rimmed baking dish, cut side up.
- Sprinkle the tomatoes with salt, pepper, garlic powder, and thyme. Top with Parmesan, 2 tablespoons for each tomato half.
- Broil until the cheese is golden brown, 3-5 minutes. Serve immediately.
Notes
- Keep a close eye on the tomatoes while they're in the oven. Even when not directly under the heating element, they can burn quite easily. Broiling is always challenging in this way, and this recipe is no different.
- If you prefer an oil with a high smoke point, you can use avocado oil. Another tasty option is to use melted butter.
- Shredded cheddar is also good in this recipe.
- There's no need to peel the tomatoes.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days and gently reheat them in the microwave at 50% power or in a 350°F oven. They won't be as good as when served fresh, but they'll still be quite tasty.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Rhonda says
Lovely recipe for brunch! I use shredded cheddar instead of parmesan. It melts better and I like the flavor.
Vered DeLeeuw says
I'm glad you like this recipe, Rhonda! Thanks for sharing your tweaks.