Baked Tomato Slices with Parmesan and Basil

Baked Tomato Basil ParmesanI hate to waste food, so when I saw a bag of tomatoes I bought from my local farmer’s market I just had to use them up. I typically make a pot of tomato sauce and freeze it for later. Instead I decided to make it even easier on myself and bake them. This method is a great way to use the tomatoes that are a bit bruised or a little over-ripe. I thought a simple dish like this would be a nice change.

When I’m cooking, simplicity is key and these tomato slices were perfect for a busy weekend. It takes only a few minutes to prepare before baking and ready in 15 minutes. I like to eat them with slices of crusty bread but they’re also delicious with a side of fried eggs or on top of a burger, the possibilities are endless!

Baked Tomato Basil Parmesan ingredients

Roughly chop basil and grate Parmesan.

Roughly chop basil and grate Parmesan.


Top tomato slices with Parmesan, basil, salt, pepper and olive oil. Bake for 10-15 minutes.

Top tomato slices with Parmesan, basil, salt, pepper and olive oil. Bake for 10-15 minutes.

Serve the tomato slices with some crusty bread.

Serve the tomato slices with some crusty bread.

Baked Tomato Slices with Parmesan and Basil

  • 1-2 whole tomatoes, sliced
  • 1/2 cup grated Parmesan, or to taste (optional)
  • a handful of basil leaves, roughly chopped
  • salt, to taste (not too much since Parmesan is salty)
  • pepper, to taste
  • olive oil, for drizzling

    Preheat oven to 450°F.

    Slice tomatoes into desired thickness and place on a baking sheet. Top with grated Parmesan, fresh basil, salt and pepper. Add a little drizzle of olive oil and bake until tomato slices are tender and cheese is melted, about 10-15 minutes. Garnish with more fresh basil and serve with crusty bread.

    Total Time: 20 minutes
    Yield: 4 servings
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    6 Responses to “Baked Tomato Slices with Parmesan and Basil”

    1. mimi July 9, 2013 at 2:06 pm #

      Tomatoes are the only reason I endure summer! Beautiful!

    2. Kwiyoung July 19, 2013 at 7:42 pm #

      Oh my! So surprisingly delicious! This is my new fave way to eat leftover tomatoes! So full…ate too much bread with it…mmmmm.

    3. Jenna June 3, 2014 at 5:10 pm #

      This looks yum, but just to let you know that parmesan isn’t vegetarian due to the rennet in it!

      • Barb June 3, 2014 at 5:24 pm #

        Oops, I’ll mark the Parmesan as optional then! Thanks for catching that, Jenna!

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