fbpx Skip to Content

4- ingredient Parmesan Crusted Tomatoes

Share the love :)

I made this Parmesan Crusted Salmon using Chosen Foods Coconut Oil Mayo. I ended up making a little extra of the mayo crust mixture to make these Parmesan Crusted Tomatoes.

a parmesan crusted tomato on a blue plate with salmon and broccoli in the background

a jar of Chosen Foods Coconut Oil Mayo on a white towel that reads you had me at coconut on a black background

Using only four ingredients, these were the easiest and tastiest tomatoes I have ever made at home. Then again, I am in love with any kind of roasted or broiled tomatoes.

3 ripe red tomatoes in a glass baking dish on a white towel and a black background

3 tomatoes with a raw mayo parmesan crust on top in a glass baking dish on a black background

So four ingredients – I mixed the mayo with grated parmesan cheese and breadcrumbs, then generously topped the tomatoes with the mayo mixture. The tomatoes baked at 400° for about 8 minutes, and bam…an easy side dish…done.

a large red tomato with a golden parmesan crust on a white plate

4- ingredient Parmesan Crusted Tomatoes

4- ingredient Parmesan Crusted Tomatoes

Yield: 4 tomato halves
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes



  1. Preheat oven to 400°
  2. Cut the stemmed top off the tomato.
  3. Cut a very small piece off the bottom of the tomato so that tomato will sit upright in the dish.
  4. Add the tomatoes to a glass baking dish.
  5. In a bowl, add the mayo, cheese and breadcrumbs until well blended.
  6. Generously top each tomato with the mayo mixture.
  7. Bake the tomatoes in the oven for 10 minutes, until the crust is golden.

Did you make this recipe?

Share it on Instagram and mention @beautyandthebeets or tag #beautyandthebeets. I would love to see what you made!

Pin this recipe for later:

4 ingredients Parmesan Crusted Tomatoes Beauty and the Beets


Wednesday 28th of June 2017

Roasted tomatoes...I am going to try this.

Helen Corbin

Friday 16th of June 2017

You are the one who started me on roasted tomatoes :-( I love them so MUCH that after they come out of the oven, I just start eating them until they are gone. I never have had the chance to use them in a recipe which was the reason I roasted them in the first place! I guess I just have to have an on-going batch in the oven :-)

Skip to Recipe