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    Home / Recipes / Entrees

    Baked Parmesan Tomatoes

    Published: Mar 23, 2021 · Modified: Jun 10, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    baked parmesan tomatoes

    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 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? 

    Vegan Parmesan Cheese Recipe

    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

    cut campari tomatoes in half

    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 
    • Garlic
    • 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

    Kathy Carmichael
    These bite-sized savory vegan baked parmesan tomatoes melt in your mouth. Full of a mixture of vegan parmesan cheese, oil-free bread crumbs, and a few additional ingredients, these bite-sized treats are ready in 15 minutes or less.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 76 kcal

    Equipment

    • Anthony's Premium Nutritional Yeast Flakes, 1lb, Fortified, Gluten Free, Non GMO, Vegan
    • Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese

    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
     

    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.

    Notes

    I served my baked parmesan tomatoes with roasted cabbage steaks and parmesan encrusted asparagus. Look for those recipes coming soon.

    Nutrition

    Calories: 76kcalCarbohydrates: 12gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.002gCholesterol: 3mgSodium: 102mgPotassium: 607mgFiber: 3gSugar: 7gVitamin A: 2229IUVitamin C: 36mgCalcium: 85mgIron: 1mg
    Tried our recipe?Let us know how it was!

     

    Kathy Carmichael

    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! 🙂

    www.kathysvegankitchen.com/about-me/
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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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