Description
These Garlic Parmesan Roasted Tomatoes are an easy and quick side dish with simple prep and the best juicy roasted flavor. They bring healthy dinner ideas to weeknight dinner and meal prep while still feeling special enough for brunch or a holiday potluck or party. Fresh tomatoes soften in the oven with garlic and parmesan until the tops turn golden and the centers taste rich without feeling heavy.
Ingredients
- 2 pounds Roma tomatoes
- 2 tablespoons Olive oil
- 4 cloves minced Fresh garlic
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup Panko breadcrumbs
- 1 teaspoon Italian seasoning
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- 2 tablespoons chopped Fresh parsley
Instructions
- The tomatoes are cut into uneven halves so their juicy centers are exposed and ready to catch the seasoning. Some halves sit at different angles with seeds and tomato pulp showing which makes the recipe look homemade and natural.
- The grated parmesan and panko and garlic and herbs come together in a bowl and change into a crumbly savory topping. The mixture looks uneven with small clumps of garlic and cheese scattered through the crumbs instead of looking perfectly blended.
- The tomato halves move onto the baking tray and get coated with olive oil before the crumbly topping is scattered over them. Some topping falls into the spaces between tomatoes while some pieces stay only partly covered so the red tomato edges remain visible.
- The tomatoes soften and wrinkle while their juices collect in small glossy pockets around the tray. The parmesan melts in uneven spots and the panko turns lightly browned with a few darker crispy edges.
- A single portion of roasted tomatoes is moved onto a white plate with melted cheese and golden crumbs still clinging to the softened halves. The parsley is scattered at the end and the tomatoes sit casually with a little juice and crumbs around the plate.
Notes
Pro Tips:
- Use ripe but firm tomatoes because very soft tomatoes can collapse before the parmesan topping turns golden.
- Grate parmesan finely so it melts into the panko and garlic instead of sitting in dry heavy clumps.
- Spread the tomatoes with space between them so the edges roast instead of steaming in too much juice.
- Add parsley after roasting because fresh herbs keep their color and make the finished tomatoes taste brighter.
Storage: Store leftover Garlic Parmesan Roasted Tomatoes in an airtight container once they have cooled. Keep them in the refrigerator for up to 3 days and expect the topping to soften as the tomato juices settle. Reheat them in a small baking dish until warm so the cheese softens again and the edges regain a little texture. Avoid freezing this recipe because roasted tomatoes can turn watery after thawing and the crumb topping loses its bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American