Baked parmesan tomatoes, anyone? Yes, you can have these bite-sized vegan parmesan tomatoes in 15 minutes or less. I love tomatoes, so I smile every time I come up with a unique vegan way to eat them. Today, I found the most beautiful Campari tomatoes at the market; I couldn't resist making them part of tonight's dinner. When tomatoes are baked or roasted, it brings out the robust flavor of the tomatoes. Add a little vegan parmesan love and the flavors popping your mouth!
Not only are they soft and hot inside, but parmesan tomatoes also maintain their firm skins for the perfect bite-sized appetizer or side dish.
What are Campari Tomatoes?
Campari's are deep red and larger than a cherry tomato but smaller and rounder than a plum tomato. Although I chose Campari tomatoes for their juiciness and low acidity, other tomatoes work well with this recipe.
Another tomato that works well for this recipe is cherry tomatoes, which are similar in size. Also, choosing large vine-grown tomatoes for a larger entree or single side dish works as well. The only difference, however, is the amount of cooking time in the oven. For instance, the larger the tomato, the longer the cooking time.
What is vegan parmesan cheese made of?
Even though Vegan Parmesan Cheese isn't made with any dairy, it tastes savory, salty, and cheesy! In fact, I use Vegan Parmesan Cheese in a variety of recipes. Because it is used as a garnish or a sprinkle here and there, it has minimal Vegan Parmesan Cheese calories yet tons of chest flavor.
With that being said, one batch of Vegan Parmesan Cheese lasts weeks in the refrigerator. For baked parmesan tomatoes, all you need is ¼ cup of this magical vegan cheese.
If you don't want to make your own vegan parm, the store carries many varieties, but it's always better to make it fresh, at home, for fewer preservatives and processed ingredients.
Vegan Parmesan Cheese Ingredients
- Raw cashews(DO NOT SOAK); you want them dry, not wet
- Nutritional yeast
- Garlic salt
- Garlic powder
- Onion powder
Other recipe ideas for Vegan Parmesan Cheese
- Italian Pasta Salad
- Pasta with Carbonara
- Chickpea Pasta Salad
- Creamy Mushroom Pasta Recipe
- Garlic Croutons - Crispy and Oil-Free
- Vegan Garlic Bread
- Italian Chopped Salad
- Garlic Roasted Potatoes
- Spaghetti and Meatballs
- White Bean Dip
Baked Parmesan Tomatoes are easy to make with very few ingredients
- Campari tomatoes, cherry tomatoes, or other large firm tomatoes (cooking time varies with larger or smaller tomatoes)
- Vegan Parmesan Cheese
- Bread crumbs (I used Dave's oil-free bread to make homemade ones) or bread crumbs of choice
- Fresh herbs (basil and parsley) or substitute Italian Seasoning
Once the tomatoes are cut in half and place in a small casserole dish, mix the parmesan topping and spoon by teaspoons onto the tomatoes' tops.
Then, pop them in the oven for 10 minutes at 425 degrees, and enjoy savory baked parmesan tomatoes. As an appetizer, side dish, or main dish, these bite-sized treasures taste fabulous! The next time you have beautiful tomatoes, make them into baked parmesan tomatoes.
I served my baked parmesan tomatoes with roasted cabbage steaks and parmesan encrusted asparagus. Look for those recipes coming soon.
Baked Parmesan Tomatoes
Baked Parmesan Tomatoes
- 12 Campari tomatoes cut in half
- ¼ cup vegan parmesan cheese
- 1 piece of Dave's Bread toasted and crumbled in a small food processor or chopped finely by hand
- 2 cloves garlic minced
- 2 Tablespoons fresh basil chopped
- 2 Tablespoons fresh parsley chopped
Vegan parmesan cheese/Tomatoes
- Make 1 recipe vegan parmesan cheese; reserve ¼ cup for the recipe. Store the rest in a refrigerator-safe container for up to 3 months.
- Cut the tomatoes in half and place them ina casserole dish with the skins down.
- Preheat oven to 425 degrees
Preparing the tomato filling
- Prepare the bread crumbs by toasting a piece of bread (I used Dave's oil-free bread) or ¼ cup bread crumbs of choice.
- Combine bread crumbs, vegan parmesan cheese, garlic, seasoning, and herbs.
- Stir to combine.
- Spoon the filling onto the tops of the tomatoes, covering each top of each tomato.
- Cook for 10 minutes, uncovered.
- Remove from the oven.
- Serve as a side dish, an appetizer, or as an entree,
- If using a large tomato, double the cooking time.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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