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 but happily eats fresh tomatoes. I think it’s a very personal thing.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Fresh tomatoes
- Olive oil spray
- Kosher salt and black pepper
- Spices: garlic powder and dried thyme
- Shredded parmesan
How to make broiled tomatoes
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Start by preheating your broiler on high and positioning an oven rack 6 inches below the heating element – so not directly below.
- Cut the tomatoes in half and place in a broiler-safe baking dish.
- Spray the tomatoes with olive oil and sprinkle with the spices and parmesan.
- Broil until the cheese is golden brown, 3-5 minutes.
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 the leftovers?
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
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- 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
- Preheat your broiler on high. Position an oven rack 6 inches below flame (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 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.