Baked Parmesan Tomatoes

5 from 5 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 76kcal

Author: Kathy Carmichael

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