These baked tomato slices with parmesan are the perfect way to savor the vibrant flavors of summer but really at any time of year. The sweetness of the tomatoes, paired with fragrant basil and the crunch of parmesan and breadcrumbs, creates a delightful balance of textures and flavors.
I love making these baked tomato slices during the summer, especially when gardens and farmers' markets are overflowing with ripe, juicy tomatoes. There’s something about the combination of fresh basil, parmesan, and crispy panko that turns this simple dish into a cheesy, satisfying side or light meal. It’s easy to throw together but tastes like something special.
Baked tomatoes slices are perfect alongside chicken, beef, fish or your favorite vegetarian entree, but they also make a great stand-alone dish with a Greek quinoa salad or crusty bread for lunch. This delicious recipe is a great way to use up the bounty of fresh tomatoes when they’re at their peak!
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Ingredients
- Large Tomatoes – Choose large, ripe tomatoes that are firm but juicy, like beefsteak or heirloom varieties. Slice them evenly, about ¼ inch thick slices, so they bake uniformly.
- Extra Virgin Olive Oil – A good quality extra virgin olive oil adds rich flavor to the tomatoes. Drizzle just enough to lightly coat each slice as a little olive oil goes a long way.
- Garlic – Mince fresh garlic for the best flavor. Two cloves should be plenty, but feel free to adjust to your taste. If you prefer a milder garlic flavor, you can use a sprinkle of garlic powder.
- Sea Salt – Use a coarse sea salt for extra flavor and texture. It brings out the natural sweetness of the tomatoes without overpowering them.
- Ground Black Pepper – Freshly ground black pepper works best, adding a bit of heat to complement the sweetness of the tomatoes.
- Fresh Basil – Opt for fresh basil leaves for a fragrant and vibrant finish. Chop them finely to sprinkle over the tomatoes, but reserve a little extra to garnish at the end. If you don’t have basil, fresh oregano and parsley are some other fresh herbs that would work well too.
- Parmesan Cheese – Use freshly grated parmesan for the best texture and flavor.
- Panko Breadcrumbs – Panko breadcrumbs add a great crunch. If you don’t have panko, regular breadcrumbs will work, though they may not be as crunchy.
See recipe card for quantities.
Instructions
- Step 1: Place tomato slices in a single layer on a baking sheet and sprinkle with oil, garlic and basil. Bake for 10 minutes.
- Step 2: Freshly grate the parmesan cheese and combine it with the panko bread crumbs.
- Step 3: Sprinkle the cheese mixture onto the tomato slices.
- Step 4: Bake about 5 more minutes until the cheese is golden brown and the tomatoes are bubbly.
Hint: Slice the tomatoes into a uniform thickness for even cooking.
Variations/ Substitutions
- Cheese – You can substitute another Italian cheese like mozzarella cheese if you prefer something creamier.
- Oil and Vinegar – If you want a different flavor profile, you can experiment with garlic-infused or basil-infused oils. These simple baked tomatoes are also great with a splash of balsamic vinegar on them.
- Herbs – Basil is a classic, but you can easily substitute with fresh oregano, thyme, or parsley for a slightly different flavor. For a Mediterranean vibe, mix in some fresh rosemary.
- Spicy – Add a bit of heat by sprinkling crushed red pepper flakes or a dash of cayenne pepper over the tomatoes before baking. This will give the dish a slightly spicy edge that pairs nicely with the sweetness of the tomatoes.
Serving Suggestions
Baked tomato slices pair wonderfully with grilled chicken or fish, but they’re just as delicious as a standalone dish alongside a fresh green salad. You can also enjoy them on top of a slice of crusty bread or toast for a simple yet satisfying option. These cheesy tomatoes can be served warm or at room temperature and these are some of my favorite dinner recipes I like to serve them with:
Storage
To store your leftover baked Parmesan tomatoes, place them in an airtight container and keep them in the refrigerator for up to 5 days. When you're ready to reheat, you can warm them in the microwave for 30 to 60 seconds. For a crispier texture, reheat them in the oven or air fryer at 350 degrees F for about 5 minutes, until the cheese and breadcrumbs are crispy again.
Top Cooking Tips
- Look for ripe but firm tomatoes to ensure they hold their shape while baking. Softer tomatoes can become too watery and mushy.
- Slice the tomatoes evenly, about ¼ inch thick, so they cook consistently. Thinner slices may cook too quickly and lose their structure.
- Grate your own parmesan cheese for the best flavor and texture.
- For extra crunch, lightly toast the panko breadcrumbs in a dry skillet before sprinkling them on the tomatoes.
- Line the baking sheet with parchment paper for easy clean up.
- Keep an eye on the tomatoes after adding the cheese and panko. Bake them just until the cheese is melted and golden brown to prevent the tomatoes from becoming too soft.
- Be generous with the salt, pepper, and basil to enhance the flavor of the tomatoes. You can always adjust the seasonings to your taste.
- These baked tomato slices are best enjoyed fresh out of the oven when they’re warm, juicy, and the topping is crispy.
FAQ
I prefer large beefsteak or heirloom tomatoes for this recipe, but you can use Roma tomatoes or plum tomatoes too. Just adjust the baking time accordingly, as smaller tomatoes will cook more quickly.
Simply swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers to keep the dish gluten-free.
Make sure to choose firm tomatoes, and slice them evenly to avoid excess moisture. You can also pat them dry with a paper towel before baking to reduce extra liquid.
Related
Looking for more tomatoes recipe? Try these:
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RECIPE
Baked Tomato Slices with Parmesan
Ingredients
- 4 large or 6 medium tomatoes about 1 ½ lb
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ cup fresh chopped basil
- 1 cup grated parmesan cheese
- ½ cup panko breadcrumbs
Instructions
- Preheat the oven to 350 F . Grease a large baking sheet or line with parchment paper.
- Slice tomatoes about ¼ inch thick. Place on the baking sheet. Drizzle oil on top and sprinkle garlic, salt, pepper and chopped basil (leaving a spoon or two for the garnish). Bake for 10 minutes in the oven.
- Combine parmesan cheese and panko breadcrumbs. Remove sliced tomatoes from the oven.
- Sprinkle cheese mixture on the tomatoes and bring back in the oven. Bake until the cheese is browned and the tomatoes are bubbly, about 5 minutes. Garnish with the remaining fresh basil and serve immediately.
Notes
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