Photo of Roasted Tomatoes with Parmesan-Oregano Breadcrumbs by WW

Roasted Tomatoes with Parmesan-Oregano Breadcrumbs

Points® value
Total Time
30 min
10 min
20 min
Oregano, garlic, Parmesan cheese and breadcrumbs give roasted tomatoes wonderful flavor. Serve as a side dish or coarsely chop and toss with cooked pasta.


Plum tomato

6 medium, halved lengthwise

Olive oil

2 tsp(s), extra virgin, divided

Kosher salt

¼ tsp(s), or to taste

Panko breadcrumbs

¼ cup(s)

Minced garlic

½ tsp(s)

Dried oregano

½ tsp(s)

Black pepper

pinch(es), freshly ground

Grated Parmesan cheese

2 tbsp(s)

Fresh parsley

1 tsp(s), chopped


  1. Preheat oven to 400°F. Line a small baking sheet with aluminum foil (or coat with cooking spray).
  2. Toss tomatoes with 1 teaspoon oil and salt on prepared pan; flip tomatoes so they are cut-side up.
  3. In a small bowl, combine breadcrumbs, garlic, oregano, pepper, cheese and remaining teaspoon oil; sprinkle breadcrumb mixture over tomatoes.
  4. Bake until breadcrumbs are golden and tomatoes are softened, about 20 minutes; remove to a serving platter and sprinkle with parsley. Yields 1 tomato half per serving.


If you prefer your breadcrumbs very golden, consider broiling the tomatoes very briefly after they are done baking.