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Parmesan Roasted Tomatoes


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  • Topping:
  • 4 tomatoes 1 ½ lbs. (750g)
  • 1 T olive oil
  • ¼ tsp each salt and fresh ground pepper
  • 3 T light mayonnaise
  • ¼ cup freshly grated Parmesan cheese
  • 1 T snipped chives
  • 1 tsp Dijon mustard
  • 1 tsp chopped fresh thyme or rosemary



Step 1

Core tomatoes; cut crosswise in half. Arrange, cut side up, in shallow dish. Brush cut tops with oil and season with salt and pepper. Roast in 400 oven until hot and wrinkly around the edges. Topping: Meanwhile, stir together, mayonnaise, half the cheese, chives, mustard and thyme. Spread evenly over tops of tomatoes. Sprinkle with remaining cheese. Roast 10 minutes to set topping; broil until top is bubble and brown – 1 to 3 minutes

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