When cherry tomatoes are at their peak (often from our weekend farmers market haul), we love baking them with parmesan, garlic, and a drizzle of our citrus-infused olive oil to concentrate the flavor into something you'll want to eat by the spoonful. The whole dish takes 20 minutes start to finish and works as a side, a topping for pasta or grilled bread, or an appetizer scooped onto toasted baguette slices.
Ingredients
- 2 pints cherry or grape tomatoes
- 3 tablespoons Kofinas Lemon Zest Infused Olive Oil
- 1 tablespoon Kofinas Extra Virgin Olive Oil
- 4 garlic cloves, thinly sliced
- ½ cup freshly grated Parmesan cheese
- ¼ cup panko breadcrumbs
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano (or ½ tsp dried)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional)
- Fresh basil, torn
- 1 tablespoon Kofinas Extra Virgin Olive Oil for drizzling
- Flaky sea salt
- Crusty bread or pasta (optional)
Serves 4 as a side, 6 as a topping or appetizer.
How to Make It
- Preheat the oven to 425°F (220°C).
- Prep the tomatoes. Spread the cherry tomatoes in a single layer in a baking dish or oven-safe skillet (cast iron works great). Tuck the sliced garlic among the tomatoes.
- Season. Drizzle with the lemon zest olive oil and EVOO. Sprinkle with thyme, oregano, salt, pepper, and red pepper flakes if using. Toss gently to coat.
- Add the topping. In a small bowl, combine the grated Parmesan and panko breadcrumbs. Sprinkle evenly over the tomatoes.
- Bake. Place in the oven and bake for 15-18 minutes, until the tomatoes are bursting and the parmesan-panko topping is deep golden brown.
- Finish. Top with torn basil, a final drizzle of EVOO, and a sprinkle of flaky sea salt. Serve hot or warm.
Tips for the Best Baked Parmesan Tomatoes
Use a single layer. Crowding the pan steams the tomatoes instead of letting them blister. Use a wide baking dish or two pans if needed.
Grate your own Parmesan. Pre-grated Parmesan has anti-caking powder that prevents it from melting properly. Freshly grated melts into golden crispness.
Don't skip the panko. It crisps up under the heat and gives the dish that addictive crunch. Regular breadcrumbs work in a pinch but won't be as light.
Use lemon olive oil for brightness. The citrus note from a lemon zest infused olive oil cuts through the richness of the parmesan beautifully. Better than adding lemon juice at the end, which can make the dish watery.
Catch the juices. Pour the released tomato juices over pasta, toast, or roasted vegetables. It's one of the best parts of the dish.
A 20-Minute Showstopper Side
This is one of those dishes that punches well above its prep time. Twenty minutes of work and you've got a side that pulls every other thing on the plate together. Our Lemon Zest Infused Olive Oil is the secret. The citrus enhances the natural sweetness of the tomatoes in a way fresh lemon juice can't. Finish with a drizzle of our Extra Virgin Olive Oil from Crete for an extra layer of fresh, fruity flavor. For variety, try our Wild Orange Infused Olive Oil for a sweeter, more aromatic version, or Basil Infused Olive Oil for a more Italian-leaning profile. Pick up your tomatoes and our citrus EVOO from the same trip by visiting our farmers markets page for current Cincinnati and regional locations.
Frequently Asked Questions
How do you serve baked parmesan tomatoes?
As a side for grilled meats or fish, tossed into pasta, scooped onto toasted baguette slices for bruschetta, served over polenta, or just eaten straight from the pan with crusty bread. They're also excellent on a grain bowl with quinoa or farro.
Can I use regular tomatoes instead of cherry?
Yes. Cut larger tomatoes into wedges or thick slices. Bake for 5-10 minutes longer to allow them to release their water. The texture will be different but still delicious.
How long do baked parmesan tomatoes keep?
Best the day they're made. Stored in the fridge, they keep 2 days but the panko topping will soften. Reheat in a 350°F oven for 8-10 minutes to re-crisp.
Can I make this dairy-free?
Substitute nutritional yeast for the parmesan, or use a vegan parmesan alternative. The result won't have the same melt but will still be flavorful with the herbs and lemon olive oil.
What's the best olive oil for baking tomatoes?
A lemon zest infused olive oil pairs beautifully with tomatoes. The citrus enhances their natural sweetness. A plain Mediterranean herb infused oil also works well. Avoid using your most expensive finishing oil for baking; save it for the drizzle at the end.
