Baked Parmesan Tomatoes

Baked Parm tomatoes

In my search for low-carb side dishes, I came across this awesome recipe for these Baked Parmesan Tomatoes.  They are great to pair with a delicious steak or chicken meal.  I’ve even made them for lunch as the main dish.  They are quick to make and have a ton of flavor.

Our local farmer’s market has some really good tomato choices, I often get a few large beef steak tomato when I’m going to use them as a main dish, or if I’m using them as a side, I will use tomatoes on the vine. The fresher the tomato, the more delicious these will be.

I hope you make them tonight and get to enjoy them as much as we do!!

Baked Parmesan Tomatoes

Makes: 4 servings

Active Time: 5 minutes

Total Time: 20 minutes


  • 4 tomatoes, halved horizontally
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 4 teaspoons extra-virgin olive oil


  1. Preheat oven to 450° F.
  2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.


Per serving: 91 calories; 6 g fat ( 2 g sat , 4 g mono ); 4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 gfiber; 375 mg sodium; 363 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat

Nutrition Note: What you get: Vitamins A & C, potassium, calcium.