Roasted Tomatoes with Parmesan-Oregano Breadcrumbs

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(es)

6 medium, halved lengthwise

olive oil

2 tsp, extra virgin, divided

kosher salt

¼ tsp, or to taste

panko breadcrumbs

¼ cup(s)

minced garlic

½ tsp

dried oregano

½ tsp

black pepper

tsp, freshly ground

grated Parmesan cheese

2 Tbsp

fresh parsley

1 tsp, 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.

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