This easy recipe for broiled tomatoes with Parmesan cheese is ready in about 25 minutes. They are perfect as an appetizer or a side dish and also work well for brunch.
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 savory and piquant.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Fresh tomatoes: Try to find plump, bright red tomatoes. Not those pink mealy ones!
- Olive oil spray: 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.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cut the tomatoes in half and place them in a broiler-safe baking dish.
Coat 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.
Lovely recipe for brunch! I use shredded cheddar instead of parmesan. It melts better and I like the flavor.
Rhonda
Read more comments
Lovely recipe for brunch! I use shredded cheddar instead of parmesan. It melts better and I like the flavor.Recipe Tips
- 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.
- The best tomatoes for this recipe are ripe, yet firm. You don't want them very soft and juicy, but you also don't want them hard and underripe.
- For an entirely different, Mediterranean flavor profile, replace the Parmesan cheese with crumbled feta or goat cheese crumbles. When I go this route, I like to sprinkle the tomatoes with a small amount of zaatar spice.
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.
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.
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.
Serving Suggestions
Broiled tomatoes are best served warm, but they are also good at room temperature.
Much like breakfast tomatoes, they are a classic brunch dish, and can be served with microwave scrambled eggs, almond flour biscuits, and homemade sausage patties.
I also like to serve them as a side dish. They pair well with meat, fish, and poultry. Since they occupy the oven, I serve them with main courses I can cook on the stovetop, such as:
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 the broiler on high (500°F). 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. I don't recommend freezing the leftovers.
Nutrition per Serving
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Disclaimers
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.