Baked tomato slices with parmesan cheese are a great healthy side dish for any meal and a perfect way to use those summer tomatoes in the garden!
Fresh tomatoes are one of those beautiful parts of summer. Sure, you can get tomatoes year round, but there’s just something about a summer tomato- sweet, tangy, and beautifully ripe.
Tomatoes go well in just about any dish, but in the summer we really want to make tomatoes the star of the show. That’s why these simple baked tomatoes with parmesan are the perfect side dish for summer!
Mom and I both have gardens that we keep going year round and what we grow in them changes, but one things stays the same- summer is for tomatoes!
We are always looking for ways to use up the tomatoes in the garden which is why we’re always coming up with recipes like Crustless Tomato Pie (a reader favorite!) or San Marzano Tomato Sauce. Our Tomato Goat Cheese Galette is another beautiful dish to show off those tomatoes and Fried Green Tomatoes are my favorite way to dig in when I’m tired of waiting for them all to ripen.
This recipe is no different- it’s a healthy way to enjoy and savor the beautiful bounty of summer!
How do you keep baked tomatoes from getting mushy?
The first step may seem silly, but trust us on this- it’ll keep your baked tomatoes from getting mushy!
After slicing, you’ll want to spread them out on a plate and sprinkle with salt and let them sit for about 30 minutes. After the time is up, you’ll find the plate just swimming in watery tomato juice. Just pour the juice off and pat your slices dry.
We went into more detail into this technique with our Crustless Tomato Pie recipe, but we swear by it for avoiding mushy tomatoes or too much moisture in your dish.
How do you make baked tomato slices?
After the first step, you’re ready to start building the tomato slices. Start by lining a baking pan with parchment paper and preheating the oven to 400 F.
Spray the parchment paper with cooking spray and then lay the tomato slices on the pan in a single layer. Brush with olive oil.
In a small bowl, combine the remaining ingredients and spoon it on top of the tomatoes. Bake for 8-10 minutes, or until the cheese is melty and bubbly.
Last, switch your oven to broil and broil for another 2-3 minutes, or until the cheese just starts to brown.
What kind of tomatoes are best for baking?
In this recipe we called for Roma tomatoes because that’s what we had growing in the garden. We’ve heard alot of people asking “what are the difference between Roma tomatoes and plum tomatoes” and the answer is… they’re the same thing! Well, sort of.
Plum tomatoes are those oblong tomatoes that always seems to be beautifully ripe when you see them in the grocery store. They’re the best for cooking because of their color, flavor, and firmness.
There are several different varieties of plum tomatoes. One of them is Roma! San Marzano is another one we love, and that’s what we used in this tomato sauce. But for this recipe, any variety of plum tomato would be perfect.
Can I use a different type of cheese on baked tomatoes?
Of course! This recipe would be great with any of these cheeses subbed for the parmesan:
- Pecorino Romano
How long will baked tomato slices keep?
Leftovers will keep in an airtight container in the refrigerator for 3-5 days.
What should I serve with baked tomatoes?
This side dish would really be lovely with any meal, but because of the Italian cheese and seasonings, these are my favorite recipes to serve them with:
- Chicken Pasta with Asparagus
- Italian Chicken in a Creamy Pan Sauce
- Air Fryer Greek Chicken Skewers
- Keto Parmesan Crusted Chicken
Baked Tomato Slices with Parmesan
- Preheat oven to 400F
- Trim end off tomatoes before slicing so they'll lay flat. Places slices on a plate (or a couple plates) a sprinkle with salt. Let sit for 30 minutes and then pour off the excess juice and pat tomatoes dry.
- Place tomato slices on a parchment lined baking sheet sprayed with cooking spray.
- Combine remaining ingredients in a small bowl and sprinkle on top of tomato slices.
- Bake for 8-10 minutes or until cheese is melted and bubbly
- Turn off oven and broil for 2-3 minutes to brown the cheese