Description
These Garlic Parmesan Roasted Tomatoes are an easy and quick side dish with simple pantry flavor and the best juicy roasted edges. They are healthy enough for weeknight dinner and pretty enough for brunch and potluck ideas. Fresh tomatoes turn soft and savory while parmesan melts into golden bits so every bite feels bright and cozy without much work.
Ingredients
- 8 medium Roma tomatoes
- 2 tablespoons Olive oil
- 1/2 cup Grated parmesan cheese
- 3 cloves minced Fresh garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- 2 tablespoons chopped Fresh parsley
Instructions
- The tomatoes change from whole firm pieces into open halves with juicy cut sides facing upward. Their shapes look slightly uneven and a few seeds sit loose in the centers which makes the tray feel naturally homemade.
- The cut tomatoes now look glossy as olive oil and seasonings cling to the surfaces. Minced garlic gathers in small uneven patches while herbs and pepper dot the red tomato flesh.
- The tomatoes shift into a more textured look as parmesan falls over the garlic coated tops. Some cheese lands on the edges and some falls onto the pan which will roast into crisp little golden bits.
- The tomato halves now look smaller and softer with wrinkled skins and bubbling juices around the pan. The parmesan has melted unevenly with pale creamy spots and golden browned edges so the dish clearly looks cooked.
- A single serving is moved from the pan to a white plate so the softened tomatoes sit close together with a few golden cheese crumbs around them. Fresh parsley lands unevenly on top and the melted parmesan looks rustic with different shades of gold and cream.
Notes
Pro Tips:
- Use Roma tomatoes or small firm tomatoes because watery tomatoes can release too much liquid while roasting.
- Do not crowd the pan because open space helps the tomato edges wrinkle and the parmesan brown unevenly.
- Add parmesan before roasting so it melts into the garlic oil and creates savory golden patches.
- Serve the tomatoes warm because the cheese topping tastes best while slightly melted and soft.
Storage: Store leftover Garlic Parmesan Roasted Tomatoes in an airtight container once they cool completely. Keep them in the refrigerator for up to 3 days and avoid stacking too many pieces so the topping stays more intact. Reheat them in the oven or air fryer until warm because this helps the parmesan edges regain a little texture. The tomatoes may release more juice after chilling so spoon the juices over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 2 tomato halves
- Calories: 145
- Sugar: 5g
- Sodium: 310mg
- Fat: 10g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 12mg