Parmesan Tomatoes Recipe
Pomodori al Parmigiano is a classic Italian contorno that transforms ripe tomatoes into a golden, cheese-crusted side dish that can serve as a light main course. Fresh tomatoes are halved, topped with a mixture of grated Parmigiano-Reggiano, breadcrumbs, and garlic, then baked until the cheese melts and browns. This rustic preparation celebrates the simplicity and quality of Italian ingredients.
Ingredients
- 800 g (28 oz) ripe tomatoes, medium-sized
- 80 g (2.8 oz) Parmigiano-Reggiano cheese, finely grated
- 60 g (2.1 oz) dried breadcrumbs or panko
- 4 cloves garlic, minced
- 3 tablespoons (45 ml) extra virgin olive oil
- 2 tablespoons (7 g) fresh parsley, finely chopped
- 1 tablespoon (15 ml) balsamic vinegar
- Salt and freshly ground black pepper to taste
- 30 g (1 oz) butter, cut into small pieces
Instructions
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Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
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Rinse the tomatoes and cut them horizontally in half. Using a small spoon, gently remove excess seeds and juice to prevent the filling from becoming soggy, leaving the flesh intact.
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Arrange the tomato halves cut-side up on the prepared baking sheet. Lightly season each half with salt and pepper.
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In a small bowl, combine the grated Parmigiano-Reggiano, breadcrumbs, minced garlic, chopped parsley, and a pinch of salt and pepper. Mix with a fork until evenly distributed.
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Drizzle 2 tablespoons of olive oil over the tomato halves. Spoon the breadcrumb-cheese mixture evenly onto each tomato half, pressing gently to adhere.
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Place a small piece of butter on top of each filled tomato half. Drizzle the remaining 1 tablespoon of olive oil over all the tomatoes.
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Bake in the preheated oven for 20-25 minutes, until the topping is golden brown and the tomatoes are tender but still hold their shape.
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Remove from the oven and let rest for 2 minutes. Drizzle lightly with balsamic vinegar and serve warm or at room temperature.
Substitutions
- Use grana padano instead of Parmigiano-Reggiano for a slightly different flavor profile
- Substitute panko breadcrumbs with finely crushed Italian biscuits for added crunch
- Replace dairy butter with additional olive oil for a vegan variation
- Use fresh oregano or basil instead of parsley for different Mediterranean herb notes
Tips
- Choose tomatoes that are ripe but still firm to prevent them from collapsing during baking
- To prevent soggy tomatoes, pat them dry with paper towels after removing seeds and juice
- The dish can be assembled up to 2 hours ahead; cover with plastic wrap and refrigerate, then bake when ready to serve
- Serve alongside grilled fish, roasted chicken, or as part of an Italian vegetable spread
Pomodori al Parmigiano reflects the Italian philosophy of contorno—vegetable side dishes that are as important as the main course. This preparation is particularly beloved in central and southern Italy, where tomatoes have long been a cornerstone ingredient, and showcases the region's mastery of simple ingredients elevated through proper technique.
Frequently Asked Questions
How long does Parmesan Tomatoes Recipe take to make?
Parmesan Tomatoes Recipe takes about 40 minutes total — 15 minutes of prep and 25 minutes of cooking — and makes 4 servings.
What can I substitute in Parmesan Tomatoes Recipe?
You can adapt it easily: Use grana padano instead of Parmigiano-Reggiano for a slightly different flavor profile; Substitute panko breadcrumbs with finely crushed Italian biscuits for added crunch; Replace dairy butter with additional olive oil for a vegan variation.
How should I store leftover Parmesan Tomatoes Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Parmesan Tomatoes Recipe?
Each serving of Parmesan Tomatoes Recipe has about 12g of protein and 285 calories.
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