Baked Parmesan Tomatoes with Balsamic Sauce

Baked Parmesan Tomatoes with Balsamic Sauce


2 people made this

Baked tomatoes with a Parmesan topping makes a great starter to meat or fish, or as a light lunch with salad.

Zoë Harpham

Serves: 8 

  • 4 very large well-ripened, firm tomatoes, each about 250g
  • 1/4 teaspoon salt
  • 2/3 cup fresh wholemeal breadcrumbs
  • 2 tablespoons grated Parmesan
  • 1 tablespoon olive oil
  • 1/3 cup balsamic vinegar
  • 1 1/2 tablespoons light brown sugar

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Preheat the oven to 200 degrees C. Cut the tomatoes in half horizontally, then place them, cut side up, in an ovenproof baking dish large enough to hold them in a single layer. Sprinkle with the salt.
  2. Combine the breadcrumbs, Parmesan and oil in a small bowl, then sprinkle evenly over the tomatoes.
  3. Bake for 25 minutes until the topping is golden and crispy and the tomatoes are cooked through.
  4. Meanwhile, combine the vinegar and brown sugar with 1 1/2 tablespoons of water in a small frying pan. Bring to the boil over a high heat and cook for 3 minutes until syrupy. Drizzle over the baked tomatoes and serve immediately.

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Reviews (2)


Really did not like it, not sure if I did something wrong but I exactly followed the recipe.. Upset my tummy! - 14 Apr 2013


- 10 Dec 2010

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