Italian Roasted Plum Tomatoes are sweet, soft, crunchy, and deliciously seasoned. They’ll make a perfect bbq side dish for just about anything you can imagine, and they’ll even be as tasty as heck for breakfast or brunch.
Today’s recipe was inspired by a recent cruise we took to the Western Caribbean on Princess Cruise Lines. Every morning at the breakfast buffet, I would have one or two roasted tomatoes along with my scrambled eggs and hash browns.
The roasted tomatoes on the cruise weren’t anything fancy, just roasted with oil, salt, and pepper. I’ve decided to kick mine up a notch or two, and the results (I’m happy to report) are deliciously delightful!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making these Italian roasted tomatoes is available at the end of this post.
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While roasted tomatoes are not something I normally eat for breakfast at home, there was something I adored about the soft, sweet texture of those tomatoes.
I promised myself that when we got home that I’d try and recreate some sort of recipe using roasted tomatoes. This delicious dish of Italian roasted plum tomatoes is where my inspiration led me.
What are the ingredients for making Italian Roasted Plum Tomatoes?
**Note – This list of ingredients contains affiliate links.
- Plum Tomatoes
- Olive Oil
- Salt and Pepper
- Seasoned Breadcrumbs
- Parmesan Cheese (grated)
- French Fried Onions
- Fresh Lemon Zest
- Dried Basil
- Garlic Powder
- Fresh Parsley (as garnish)
Why add lemon zest to this dish of roasted tomatoes?
You’ll have to trust me on this, but the fresh lemon zest really takes these oven baked tomatoes from fine to fabulous!!!
Don’t worry. The lemon zest is not at all overpowering or sour.
The lemon zest not only brightens and enhances the flavor of the breadcrumb and Parmesan cheese topping, but it also gives these Italian roasted tomatoes another dimension that is unexpected and fresh.
What are French fried onions, and are they necessary in this dish?
French fried onions are just as the name implies. They’re crunch pieces of fried onion strips that are commonly used to top green bean casserole (among a million other things) at Thanksgiving. You can find them, premade in the grocery store, in the canned goods section.
And while they’re not an absolute necessity in this recipe (you can leave them out if you wish), I totally urge you to use them in this breadcrumb topping. They are incredibly DELICIOUS, and they add another great layer of flavor to this recipe!!
How long will this recipe take to make from start to finish?
Approximately 40 minutes.
30 minutes for the initial oven roasting time of the plum tomatoes alone, and 10 additional minutes in the oven after they’ve been topped with the crumb and cheese mixture.
Do these roasted tomatoes reheat well after being refrigerated as leftovers?
Yes! I made mine on a Tuesday morning, and then I reheating them (two or three at a time) for lunch all during the week.
I recommend reheating them in a 350-degree oven, uncovered, for 10 minutes.
Reheating in the oven will ensure that the breadcrumb and Parmesan topping will remain lightly crunchy, whereas reheating them in the microwave may leave the topping soggy.
Can these oven baked tomatoes be frozen after baking?
NO! I do not recommend freezing these at all!
Why? The freezing and thawing process will turn the tomatoes watery and the topping will turn mushy.
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Below is the printable recipe card for today’s oven roasted tomatoes with Parmesan and breadcrumbs.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
Italian Roasted Plum Tomatoes are sweet, soft, crunchy, and deliciously seasoned. They’ll make a perfect bbq side dish for just about anything you can imagine, and they’ll even be as tasty as heck for breakfast or brunch.
- 6 plum tomatoes halved, lengthwise
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- ½ cup crushed French fried onions
- ¾ cup seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 2 teaspoons lemon zest
- 1 teaspoon dried basil
- 2 teaspoons extra virgin olive oil
- 1 tablespoon chopped fresh parsley optional
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Preheat oven to 425°
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Place the halved tomatoes on a baking sheet (cut side up) and brush them liberally with the olive oil. Season each tomato with salt and pepper and roast in the preheated oven for 25-30 minutes.
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In a medium bowl, combine the crushed onions, bread crumbs, grated Parmesan cheese, dried basil, lemon zest, and 2 teaspoons of olive oil. Stir well to combine.
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Remove the roasted tomatoes from the oven and spoon a generous tablespoon (or more) of the seasoned topping on each.
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Return the crumb-topped tomatoes to the oven and continue roasting for an additional 10 minutes, until the topping turns golden brown.
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Top the tomatoes with the chopped fresh parsley and serve warm, or at room temperature.
Serving size = two tomatoes per person
I sincerely hope you’ve enjoyed today’s recipe for Italian Roasted Plum Tomatoes with Breadcrumbs and Parmesan Topping as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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I love tomatoes in any form and roasted them with breadcrumbs and the onion topping really does kick them up a notch!
These look fabulous! I never thought of having tomatoes for breakfast but now I will with this recipe – delish!