Baked Parmesan Tomatoes

A perfect side dish for a brunch or dinner, these sliced Roma tomatoes are baked in the oven with a savoury bread crumb topping.

Yield: Makes 16.

Baked Parmesan Tomatoes


  • 1/4 cup chopped fresh basil or 1 tsp dried basil, crumbled
  • 3 tbsp Dijon mustard
  • 1 tbsp finely chopped fresh rosemary or 1 tsp dried rosemary, crumbled
  • 2 tsp liquid honey
  • 1/4 tsp freshly ground pepper
  • 1/2 cup fine dry bread crumbs or panko (Japanese-style bread crumbs)
  • 3 tbsp freshly grated Parmesan cheese
  • 2 tbsp chopped fresh Italian parsley
  • 1 tbsp salted butter, melted
  • 8 Roma tomatoes, halved lengthwise


  1. Preheat oven to 425°F.
  2. Combine basil, Dijon mustard, rosemary, honey and pepper in a small bowl.
  3. Combine bread crumbs, Parmesan, parsley and butter in a small bowl.
  4. Lay tomato halves, cut side up, in a foil-lined baking sheet. Spread each half with Dijon mustard mixture. Top each with bread crumb mixture; dividing equally.
  5. Bake until tomatoes are softened and bread crumbs are golden brown, about 18 – 20 minutes.
Nutritional analysis per tomato half:


28 calories, 1.1 g fat, 0.9 g protein, 4 g carbohydrate, 0.6 g fibre, 91 mg sodium