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Parmesan Tomatoes

Parmesan Tomatoes

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
NRWILSON

NRWILSON

Baked sliced tomatoes covered with a cheesy, spicy topping.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
  3. Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jill
116

Jill

1/8/2007

I have made these tomatoes for years. Make sure you slice the tomatoes thick and try just broiling them for a few minutes till brown and bubbly rather than baking them. The tomatoes stay firmer and not so mushy as the baked ones. I also always add oregano and omit the mustards. Sometimes I even add a little garlic.

Mom of Four
51

Mom of Four

9/8/2005

This was really yummy!! The kitchen smelled so good while it was cooking!! The changes I made were as follows: omitted brown mustard, used fresh basil instead of parsely,sprinkled the s&p directly on the tomatoes & I used garlic mayo.I also broiled them for a minute to brown the top.Will deffinately make again!!

naples34102
47

naples34102

7/21/2011

You know, this isn't a complex dish and the preparation is simple and basic. But that doesn't mean it isn't worthy of five stars and in my opinion, this is. What a dressy alternative to just sliced tomatoes! I prepared this with the two mustards just as written and it proved to be a winning combination. The tang of the mustard and Parmesan was the perfect complement for the mellow mozzarella. I used fresh rather than dried oregano as I'm lucky enough to have it in my garden. A quick finish under the broiler browned these up nicely. This is easy, uses quality ingredients, is pretty on the plate and, most important, is full of delicious flavor too.

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