Parmesan Baked Tomatoes

Earlier this week, I went out to dinner with a friend who ordered a steak. While the steak looked wonderful, what caught my eye was what was served alongside it. On the plate was a large slice of a beefsteak tomato with a golden-brown cheesy crust on top. While I couldn’t sample the tomato for the obvious gluten reasons, I was inspired. The next night, I made Parmesan Coated Tilapia (check out the recipe here: ) and didn’t have side dish planned. I used the previous night’s inspiration to create these amazing parmesan baked tomatoes. The result was a great side dish that can also be served as a snack or appetizer. Check them out and let me know what you think.

-The Gluten-Free Gals Guide


  • Cherry Tomatoes
  • Olive Oil
  • Parmesan Cheese
  • Gluten-Free Panko Bread Crumbs (I used 4c Crumbs)
  • Basil


  1. Preheat the oven to 350 degrees fahrenheit.
  2. Line a cookie sheet with parchment paper
  3. Cut the cherry tomatoes in half, and place on the lined cookie sheet with the inside of the tomatoes facing up.
  4. Brush the tomatoes with a light coat of olive oil.
  5. Place the tomatoes in the oven and bake for 5 minutes.
  6. Remove the tomatoes from the oven and sprinkle with bread crumbs.
  7. Place the tomatoes back in the oven and bake for 5 minutes.
  8. Remove the tomatoes and sprinkle with basil.
  9. Place the tomatoes back in the oven and bake for an additional 10 minutes.
  10. Remove the tomatoes, let cool, serve, and enjoy!
The Gluten-Free Gal’s Guide Parmesan Baked Tomatoes