Name: Broiled Tomatoes with Parmesan
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: Ripe (red tomatoes); Margarine; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon Italian Seasoning; Parmesan cheese (grated)

Broiled Tomatoes with Parmesan take ripe tomatoes, butter, and Parmesan cheese and turn them into something elegant enough for company but easy enough for a weeknight dinner. They’re slightly sweet, a little salty, and topped with golden, bubbling cheese. Perfect for when you need a light appetizer, a last-minute side dish, or something pretty to add to a holiday spread.

Got too many tomatoes lying around? Make these Southern tomato recipes next: Fried Green Tomatoes, Tomato Chips, and Baked Tomatoes With Mozzarella and Basil!

A Quick Look At The Recipe

Recipe Name: Broiled Tomatoes with Parmesan
Ready In: 25 minutes
Serves: 4
Calories: 106 cal
Main Ingredients: Ripe, Margarine, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon Italian Seasoning, Parmesan cheese
Why You'll Love It: Broiled Tomatoes with Parmesan are a quick and flavorful side dish that's ready in 25 minutes. Juicy tomatoes are topped with margarine, seasoning, and a layer of bubbling Parmesan for a simple yet elegant recipe!

You’ll slice thick rounds of tomato, spread a little margarine, season generously, and crown each with Parmesan. A few minutes under the broiler and you’ve got tender, juicy tomatoes with a savory crust that feels almost gourmet. You can broil, bake, or even pop them on the grill. No matter how you cook them, they come together in under 30 minutes.

Before You Get Started

Choose firm tomatoes: Softer ones will fall apart under heat. Larger tomatoes like beefsteak or Roma tomatoes work best.
Use real Parmesan if possible: Freshly grated gives the best melt and flavor.

Recipe Ingredients

Ripe red tomatoes
Margarine
Sugar
Salt
Pepper
Italian seasoning
Parmesan cheese, grated

How to Make Broiled Parmesan Tomatoes

Slice off the top and bottom of each tomato. Cut each tomato in half so you have two thick rounds.

Place the tomato slices on a foil-lined baking sheet.

Spread margarine evenly over each slice.

Mix sugar, salt, pepper, and Italian seasoning together. Sprinkle over the tomato slices.

Top with grated Parmesan cheese.

Broil until the cheese is melted and golden brown. Alternatively, grill or bake at 300°F for 20 minutes, checking often.

Serving Ideas

Serve alongside Granny’s Oven Fried Chicken, The Perfect Steak, or Easy Southern Salmon Patties.
Add them to a brunch spread with Cheesy Scrambled Eggs and Southern Biscuit Recipe.
Pair with pasta dishes like One Pot No Drain Mac and Cheese.
Place on toasted bread for a quick version of tomato bruschetta.

Change Up the Flavors

Cheese swaps: Parmesan is classic, but you can experiment. Try mozzarella for a gooey pull, provolone for a mild melt, or even a sprinkle of blue cheese for tanginess.
Breadcrumb topping: Mix breadcrumbs with Parmesan and a little melted butter. This gives the tomatoes a crispy, golden crust that holds up better if they sit for a while.
Fresh herb finish: After broiling, scatter chopped fresh basil, oregano, or parsley over the top for freshness and color.
Spicy kick: Add crushed red pepper flakes, cayenne, or a drizzle of hot sauce before broiling for a touch of heat.
Mediterranean twist: Swap the Italian seasoning for dried oregano and thyme, then drizzle with a little olive oil before serving.
Garlic lovers: Rub a clove of garlic over the tomato slices before adding margarine for a subtle flavor boost.

Storing Parmesan Baked Tomatoes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven.

Recipe FAQs

Can I make these ahead of time?

You can prep the tomatoes (slice, butter, season, and cheese them) up to 6 hours in advance. Store covered in the fridge. Broil just before serving to keep the topping crisp and the tomatoes fresh.

Do I have to use margarine?

No. Butter or olive oil both work well. Butter adds richness, while olive oil leans lighter and pairs beautifully with fresh herbs. Use what you prefer.

My tomatoes turned watery after broiling. What did I do wrong?

Tomatoes naturally release juice when heated. To reduce wateriness, use firm tomatoes, avoid overbaking, and serve immediately after broiling. You can also place the slices on paper towels before seasoning to remove some extra moisture.

Can I use cherry or grape tomatoes instead?

Yes, but they cook much faster. Cut them in half, top with a little Parmesan, and broil just 1–2 minutes. They make a great bite-sized appetizer.

What’s the best way to reheat leftovers?

Reheat under the broiler or in a hot oven for a few minutes. This helps restore the topping’s crispness. Avoid microwaving. It makes the tomatoes soggy.

Can I serve these cold?

They’re best hot and bubbly, but if you don’t mind a softer texture, leftovers can be chilled and served on toast or chopped into salads.