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Parmesan Oven Baked Tomatoes is a great side dish for your next dinner. Not only do they taste amazing, but this recipe is also super simple to make, I know you would love to make them as much as you love to eat them. When I was growing up, eating is one of the problems that my parent has over me. When I’m eating and saw vegetables and fruits in my food, I would always remove it and put it aside. My grandmother was the one who introduced this to me, she said to try this one, or I can’t eat my favorite snack. And because I love the snack more than the vegetables, I tried it, and that’s the best decision I made. It is so delicious, and the cheese complements the tomatoes well.

Pick ripe tomatoes out on the market. You can say if they’re ripe when you squeeze them out if they have a slight give.
Parmesan quality makes a big difference, see if you can find parmesan that is still in a block. Usually, it is of higher quality than the pre-grated material, and you can use a grater to shave it down.


(4) ripe tomatoes, sliced

4 tbsp mayonnaise

4 tbsp Parmesan cheese

1 tbsp Dijon mustard

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1 tbsp brown mustard

1 tsp dried oregano

½ tsp salt and pepper to taste

1 tsp chopped fresh parsley

¼ cup shredded mozzarella cheese


Preheat oven at about 350 degrees F (175 degrees C).

On a baking sheet, arrange tomato slices in a single layer. Mix the mayonnaise, parmesan, Dijon mustard, and brown mustard in a small bowl. Add and season with oregano, and salt and pepper, to taste. Use a spoon to top each tomato slice with a small amount of mayonnaise mixture. Sprinkle with mozzarella and top with parsley.

In a preheated oven, bake for about 15 minutes, or until golden brown. Serve this immediately.

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