These bite-sized savory vegan baked parmesan tomatoes melt in your mouth. This vegan baked parmesan tomato recipe is ready in 15 minutes or less.
Vegan baked parmesan tomatoes, anyone? You can have this bite-sized vegan parmesan tomato recipe in 15 minutes or less. I love tomatoes, so I smile whenever I come up with a unique vegan way to eat them.
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Today, I found the most beautiful Campari tomatoes at the market; I couldn't resist making them part of tonight's dinner. When baked or roasted, tomatoes taste robust with flavor. Add a little vegan parmesan love, and the flavors pop your mouth!
They are soft and hot inside, and parmesan tomatoes maintain their firm skins for the perfect bite-sized appetizer or side dish.
What are Campari Tomatoes?
Campari's are deep red and more significant 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. However, The only difference is the cooking time in the oven. For instance, the larger the tomato, the longer the cooking time.
Vegan Parmesan Cheese
Even though vegan parmesan cheese isn't made with any dairy, it tastes savory, salty, and cheesy! 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 calories yet tons of cheesy flavor.
One batch of vegan parmesan cheese lasts weeks in the refrigerator. All you need is ¼ cup of this magical vegan cheese for baked parmesan tomatoes.
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: Raw cashews are the main ingredient in vegan parmesan cheese. You DO NOT soak the cashews, however.
- Nutritional Yeast: Nutritional yeast, sometimes called "nooch,"—is an inactive form of the yeast strain known as Saccharomyces cerevisiae. It's the same strain yeast bakers use to leaven bread, except it's been pasteurized to dry out the yeast to extract its nutritional benefits. And it tastes vegan cheesy.
- Garlic Salt: Garlic salt is a mixture of garlic powder and table salt, which makes it a seasoning salt.
- Garlic Powder: Yes, you want garlic powder and garlic salt. Double garlic fun! Garlic powder is the dried and finely ground form of garlic.
- Onion Powder: Onion powder, on the other hand, comes from onions that have been dried (either air-dried, dehydrated, or freeze-dried) and then crushed to varying degrees, from flakes to powder.
Other Recipe Using Vegan Parmesan Cheese
- Italian Pasta Salad
- Chickpea Pasta Salad
- Creamy Mushroom Pasta Recipe
- Garlic Croutons - Crispy and Oil-Free
- Italian Chopped Salad
- Garlic Roasted Potatoes
- Spaghetti and Meatballs
- White Bean Dip
Baked Parmesan Tomatoes Ingredients
- Campari Tomatoes:
- Vegan Parmesan Cheese: Vegan parmesan cheese is made from raw cashews, nutritional yeast, and seasonings blended together.
- Bread Crumbs: I used Dave's oil-free bread to make homemade bread crumbs by toasting the bread and crumbling it in the food processor.
- Garlic: I prefer fresh garlic cloves, minced.
- Fresh Basil and Parsley: The herbs give the tomatoes an incredible flavor.
Baked Parmesan Tomatoes Ingredient Substitutions
- Cherry tomatoes or other large firm tomatoes can be used instead of Campari tomatoes; however cooking times vary with larger or smaller tomatoes.
- Try a store brand of vegan parmesan cheese.
- Buy store-bought bread crumbs; for gluten-free bread crumbs, use gluten-free bread.
- If you don't have fresh garlic, substitute one clove of garlic equals about ⅛th of a teaspoon of garlic powder
- Substitute Italian seasoning for the fresh herbs.
How to Make Vegan Baked Parmesan Tomato Recipe
- Preheat the oven to 425 degrees.
- Cut the tomatoes in half and place them in a small casserole dish with the cut size facing upward.
- Mix the vegan parmesan cheese, breadcrumbs, and garlic together in a bowl.
- Spoon the parmesan/breadcrumb mixture onto the tomatoes' tops.
- Place the casserole dish in the center of the oven on the middle rack.
- Bake for 10 minutes.
These bite-sized treasures taste fabulous as an appetizer, side dish, or main dish! The next time you have beautiful tomatoes, make them into baked parmesan tomatoes.
I served vegan baked parmesan tomatoes, roasted cabbage steaks, and encrusted parmesan asparagus.
Recipe FAQs
Baking tomatoes makes them healthier for you. Tomatoes contain lycopene, an antioxidant that helps fight cancer.
Avoid overcrowding the pan. The tomatoes should be placed in a single layer in the pan.
If the tomatoes are too tart, sprinkle with a bit of baking soda.
Tips
- Ripe tomatoes are their full deep color, with no green spots left. Green areas mean they're not quite ripe yet. Ripe tomatoes should come off the vine quite easily. Ideally, you should be able to pick them with one hand, cup the fruit in your palm, and give a gentle twist, and it should pop right off the vine.
- Avoid tomatoes that have hard or pale spots near the stem as well as ones with large bruises or cracks that are too long or deep to trim away. They should be shiny, with smooth, uniform skin.
- Fresh tomatoes should be stored on the counter, not in the refrigerator. Refrigerating tomatoes degrades their texture and flavor.
- Unripe tomatoes are still green and should be stored stem side down in a cardboard box or brown paper bag. This will encourage ripening. Ripe tomatoes should be kept stem side up, at room temperature, and away from sunlight. Eat them within a few days for the best taste.
This vegan baked parmesan tomato recipe is simple, savory, and ready in mere minutes!
Great Vegan Side Dishes
If you love this vegan baked parmesan tomato recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Baked Parmesan Tomatoes
Ingredients
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
Instructions
Baked Parmesan Tomatoes
- Preheat the oven to 425 degrees.
- Make 1 recipe for 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 in a casserole dish with the skins down; cut side up in a single layer.
Preparing the Parmesan/Bread 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, 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.
Notes
- Ripe tomatoes are full deep color, with no green spots left. Green areas mean they're not quite ripe yet. Ripe tomatoes should come off the vine quite easily. Ideally, you should be able to pick them with one hand, cup the fruit in your palm, and give a gentle twist, and it should pop right off the vine.
- Avoid tomatoes with hard or pale spots near the stem and ones with large bruises or cracks that are too long or deep to trim away. They should be shiny, with smooth, uniform skin.
- Fresh tomatoes should be stored on the counter, not in the refrigerator. Refrigerating tomatoes degrades their texture and flavor.
- Unripe tomatoes are still green and should be stored stem side down in a cardboard box or brown paper bag. This will encourage ripening. Ripe tomatoes should be kept stem side up, at room temperature, and away from sunlight. Eat them within a few days for the best taste.
Nutrition
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! 🙂
Mary
Forgot to leave my star rating!
Kathy Carmichael
Thank you Mary! Mush appreciated!
Mary
We had a lot of homegrown tomatoes that needed using, so I tried this recipe today. I made it as written, except I added a little salt and pepper and some California classic balsamic vinegar. This was delicious! My whole family loved it. Thank you.
Kathy Carmichael
Hi Mary, I love the idea of the balsamic vinegar. Thank you for sharing. And, I'm so happy you enjoyed the recipe.