Cheesy Crumb Tomatoes
Cheesy crumb tomatoes need only 10 minutes of prep and give you juicy baked tomatoes with a crunchy Parmesan herb crust. The perfect side dish for any meal and the best way to use up all those yummy summer tomatoes!
Ok, friends.
I’ll be honest.
This cheesy crumb tomatoes recipe isn’t a new one.
Recently I was thumbing through a cookbook from the ancient times- I mean- 1990s and came across this recipe.
That means it’s been around for 30 plus years.
I’ll give you a minute while you recover from the shocking reminder the 90s were not 10 years ago.
Anyway, this much loved cookbook was a fundraiser cookbook my grandma Johnie Sue used so much it’s practically falling apart at the plastic binding because of how simple the classic recipes were.
These cheesy crumb tomatoes are a perfect example of a tried and true easy recipe found in these kinds of beloved old cookbooks.
I’ve customized and updated it with precise measurements that can be hard to come by in old cookbooks.
And, thank goodness!
Because now it gives you the perfect results each time you make it and you don’t have to question how much a handful of breadcrumbs really is.
This baked tomato recipe gives you a dish loaded with sweet juiciness and so much cheesy crunchy goodness.
Want more summer recipes? Try our corn avocado tomato salad, ham and cheese stuffed zucchini, or grape salad.
Tips for Perfect Oven-Baked Cheesy Crumb Tomatoes
- Choose the Right Tomatoes: For the best results, select firm, medium-sized tomatoes. They offer the perfect balance of flesh and juice, making them perfect for baking. Oblong tomatoes, like romas, aren’t a good choice for this recipe.
- Prep Properly: Slice the tomatoes in half down the center so each half is the same size.
- Season Well: Don’t shy away from seasoning. While not listed in the recipe instructions, feel free to sprinkle a bit of salt and pepper over the tomatoes before adding the breadcrumb topping.
- Choose Your Cheese: I prefer to use parmesan cheese from the shaker container, but finely shredded parmesan cheese also works.
- Customize Your Breadcrumbs: We suggest using store bought panko for the best texture and crunch. If desired, you can make your own breadcrumbs for a more rustic touch. Add herbs like oregano, basil, or thyme for extra flavor.
- Bake Until Golden: Keep an eye on your tomatoes as they bake. You’re looking for the breadcrumbs to turn golden brown, which usually takes around 15-20 minutes depending on your oven.
What to Serve These With
Serve these cheesy crumb tomatoes as a side to:
How to Store
These oven-baked tomatoes taste best when served immediately after cooking. If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
To help retain a crispy topping, reheat in the oven or a toaster oven.
More Tomato Recipes to Try
Ingredients
- 3 round tomatoes, halved
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan cheese, from the shaker container
- 1 teaspoon dried herbs, (Italian seasoning, basil, oregano, etc.)
- ½ teaspoon salt
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 400°F, and line a baking dish with aluminum foil. Spray the foil with a light coating of cooking spray.
- Place the tomatoes into the dish with the inside of the tomato facing up.3 round tomatoes
- In a small bowl, combine the breadcrumbs, parmesan cheese, dried herbs, and salt. Stir in the melted butter until everything is well combined.½ cup panko breadcrumbs¼ cup grated parmesan cheese1 teaspoon dried herbs½ teaspoon salt3 tablespoons unsalted butter
- Spoon the panko mixture over the tomatoes and press down gently so it’s in an even layer.
- Bake for 15-20 or until the tomatoes are tender and the topping is golden brown and crunchy.