Baked Tomato Recipe with Parmesan & Herbs

If you don’t have a baked tomato recipe in your recipe box, this one is for you! It’s the perfect side dish for any summertime meal.

Tomatoes, tomatoes, tomatoes! I have mixed feelings about their not-too-subtle takeover of the farmers’ market. I mean, first of all, who can resist sweet and juicy summertime tomatoes? Rhetorical question. If you don’t love the flavor of in-season heirloom, cherry and Roma tomatoes, I’m not sure that we can be friends. Kidding. Sort of. Of course, that eliminates half of my family, but I love them despite their questionable vegetable choices.

As much as I adore tomato season, there’s something bittersweet about it, as it typically means that summertime is drawing to a close (at least in these parts). The kids are gearing up for the start of school just after Labor Day, the days are getting progressively shorter and the cooler fall weather is seeping through the open windows. It’s going to be awfully quiet around here once the school year starts. As much as I may enjoy the quiet for the first couple of days, I know I’ll be missing the boys’company by the end of the first week.

In the meantime, I’m determined to take advantage of every summertime moment remaining, which includes eating tomatoes in all of their forms. This baked tomato recipe is one of my favorites. It turns the tomatoes into a fancy looking side dish with about five minutes of prep time. Simply cut the tomatoes in half, brush with a little olive oil, then sprinkle with a Parmesan and herb mixture. Pop the tomatoes in the oven for 15 minutes and serve them alongside your favorite grilled entree.

For the recipe, head over to my post on The Pioneer Woman.

Other healthy tomato recipes:

Cookin’ Canuck’s Caprese Spaghetti Squash with Roasted Tomatoes
Cookin’ Canuck’s Chicken Pasta Salad with Green Beans, Tomatoes & Feta Cheese
Heather Christo’s Creamy Polenta with Pesto, Corn & Blistered Cherry Tomatoes
Nutritionicity’s Neapolitan Tomato Salad
Oh My Veggies’ Kale Pesto Pasta with Burst Cherry Tomatoes

Baked Tomato Recipe with Parmesan & Herbs

If you don't have a baked tomato recipe in your recipe box, this one is for you! It's the perfect side dish for any summertime meal.

5 from 1 vote

Print Pin Rate

Course: Side Dishes

Cuisine: Italian

Keyword: Gluten Free, Vegetarian

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 Servings

Calories: 77.5kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 4 to matoes cored & cut in half crosswise
• 1 1/2 teaspoons olive oil
• 1 clove garlic minced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon minced flat-leaf parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt

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Instructions

• Head to The Pioneer Woman for the recipe.

Notes

Weight Watchers Points: 2 (Freestyle SmartPoints), 2 (Points+)

Nutrition

Serving: 2Halves | Calories: 77.5kcal | Carbohydrates: 8.9g | Protein: 3.7g | Fat: 3.9g | Saturated Fat: 1.3g | Cholesterol: 4mg | Sodium: 255.5mg | Fiber: 2g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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