An easy recipe for wonderfully flavorful broiled tomatoes with Parmesan cheese. Great as an appetizer, as a side dish, or for breakfast.
These oven broiled tomatoes with Parmesan are so delicious. They are great for breakfast or brunch, but can also be served as a tasty side dish.
Fresh vs. cooked tomatoes
I adore fresh tomatoes. Especially firm, sweet summer tomatoes. Those mealy pink tomatoes that you can buy in winter are just depressing. My favorite way to eat tomatoes, by far, is caprese salad. So simple, yet so fresh and delicious.
When you make this recipe, you sacrifice an element of sweetness and freshness, but you gain lots of concentrated flavor. Cooking tomatoes really brings out their unique taste. Instead of sweet, they become tangy and piquant. Cooking also seems to increase the bioavailability of lycopene in tomatoes.
Not everyone likes cooked tomatoes, though. One of my kids can’t handle their texture and won’t eat these broiled tomatoes, but happily eats fresh tomatoes. I think it’s a very personal thing.
How to serve broiled tomatoes?
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. And they are also excellent as a side to baked salmon.
What to do with leftover broiled tomatoes?
Broiled tomatoes are best served warm, but they are also good at room temperature. You can keep leftovers in the fridge for a couple of days, in an airtight container, and gently reheat them in the microwave on 50% power. They won’t be as good as when served fresh, though.
More tomato recipes you might enjoy
In addition to broiled tomatoes, I have a few other recipes for cooked tomatoes that I love and make often. My favorites are egg stuffed tomatoes (a classic brunch dish), and roasted cherry tomatoes.
Broiled Tomatoes
INGREDIENTS
- 2 large firm tomatoes
- Olive oil spray
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 cup shredded Parmesan
INSTRUCTIONS
- Preheat your broiler on high. Position an oven rack 6 inches below flame.
- 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 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 cheese is golden brown, 3-5 minutes.
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
