Parmesan Baked Tomatoes are Roma tomatoes stuffed with mozzarella, parmesan, and basil, then baked until melty and bursting with flavor. A unique side dish or appetizer that’s quick and easy to make and so perfect for summertime meals!
Take advantage of tomato season and try these Parmesan Baked Tomatoes! They are super easy to make with very little prep time and minimal ingredients, so tasty, and great served as an appetizer or side dish.
This baked tomato recipe is especially amazing with garden tomatoes or fresh tomatoes from the farmer’s market. Take advantage of this recipe while tomato season is in full swing!
Baked Parmesan tomatoes are a delightful and simple dish that combines the natural sweetness of tomatoes with the rich, savory flavors of Parmesan cheese. This is a mouthwatering appetizer or side dish that bursts with the vibrant taste of tomatoes and the irresistible melted Parmesan.
Why you should make this recipe
- So flavorful: These cheesy stuffed tomatoes are so tasty, you’ll want to make this recipe on repeat. They are incredibly delicious and quite addicting.
- Healthy: These are made with nutritious, fresh ingredients. Tomatoes are loaded with the antioxidant lycopene which is heart-healthy and helps reduce the risk of heart disease. And it has an even higher nutritional absorption rate when heated!
- Easy to make: Baked tomatoes are easy enough for a busy weeknight but impressive enough for guests. Also, It’s a unique and unexpected dish that everyone will enjoy!
One of the best parts about this baked tomato recipe is that it only requires a handful of simple ingredients. Here’s everything you’ll need:
- Tomatoes: Roma tomatoes are the perfect size for stuffing, not too small or too large.
- Seasoning: Garlic salt and ground pepper will bring all of the flavors together.
- Cheese: This recipe uses a combination of mozzarella cheese and parmesan cheese for optimal flavor!
- Fresh basil: For a pop of color and freshness in every bite!
How to make this recipe
The process of making stuffed tomatoes could not be more simple. Here are the simple steps:
- Prep: First, preheat the oven to 400ºF and lightly spray a rectangle baking dish with cooking oil spray.
- Make the filling: To prepare the tomatoes cut the tops off of each and set aside. Use a spoon to scoop out the inside flesh and place it into a bowl. Next, season with garlic salt, and pepper, and add in the mozzarella, parmesan, and basil.
- Stuff the tomatoes: Arrange the tomato shells into your prepared baking dish. Then, fill each with the cheese mixture.
- Cook: Place in the oven and bake for 10-12 minutes. Finally, cover with the reserved tops and continue to bake for 2-4 minutes.
- For even baking, it’s best to use tomatoes that are close to the same size.
- Do not peel the tomatoes. The tomato skins will help to hold everything together as they are baking.
- If you have the time, we recommend using freshly grated cheese. Pre-shredded cheese from the package is often coated with stabilizers and doesn’t taste as fresh or melt as smoothly.
- Be sure to allow for plenty of space for the tomatoes in the pan. If they are overcrowded, they may steam rather than bake, and become mushy.
Frequently asked questions
Yes, not only does roasting tomatoes bring out wonderful flavors, but it also actually improves their nutritional value. Tomatoes contain lycopene, a powerful antioxidant that reduces the risk of many types of cancer. Studies have found that we’re able to absorb more lycopene from a cooked tomato than from a raw tomato.
Roasting tomatoes caramelizes the natural sugar in the tomatoes, intensifying the flavor and sweetness.
Steaming or boiling tomatoes will bring out more lycopene for optimal nutrition. Research indicates lycopene reduces the risk of cancer, improves heart health, and enhances neurological response.
Baked tomatoes stuffed with cheese can be eaten as a crowd-pleasing appetizer or an easy side dish. Here are some great pairing options:
- Honey Chipotle Grilled Chicken
- French Onion Chicken Skillet
- Italian Baked Turkey Meatballs
- Creamy Pesto Salmon
Store completely cooled baked tomatoes in an airtight container in the refrigerator for up to about 4 days. Reheat in the microwave until the tomatoes are just warmed through. Also, we do not recommend freezing these tomatoes.
More healthy recipes
- Cucumber Tomato Salad
- Green Beans and Tomato Salad
- Grilled BBQ Chicken Skewer
- Tomato Bruschetta Bread
- Easy Marinated Tomatoes
- Baked Honey Sriracha Chicken Breast
- Grilled Chicken and Apple Feta Spinach Salad
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Parmesan Baked Stuffed Tomatoes
- 6 Roma tomatoes
- Cooking oil spray
- 1 tsp garlic salt
- 1/4 tsp ground pepper
- 1 1/3 cups shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 1/2 cup fresh basil leaves chopped
- Preheat the oven to 400ºF and lightly spray a rectangle baking dish with cooking oil spray.
- To prepare the tomatoes, cut the tops off of each and set aside. Use a spoon to scoop out the inside flesh and place it into a bowl. Season with garlic salt, and pepper, and add in the mozzarella, parmesan, and basil.
- Arrange the tomato shells into your prepared baking dish. Fill each with the cheese mixture.
- Bake for 10-12 minutes, then cover with the reserved tops and continue to bake for 2-4 minutes.