Neapolitan Baked Tomatoes With Basil & Parmesan

Total Time
Prep 10 mins
Cook 30 mins

From A Taste of Italy (1996) by The American Cooking Guild: "Late-summer tomatoes are intensely sweet and taste great. Serve the baked tomatoes as a side dish or chop into coarse pieces and toss with 1/2 pound of cooked thin spaghetti. Season with salt, pepper, and extra grated cheese."

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Put tomatoes in an oiled baking dish, cut sides up.
  3. Combine remaining ingredients and sprinkle each tomato with an equal portion.
  4. Bake 30 minutes or until crusty. Tomatoes will be soft yet hold a shape.
Most Helpful

5 5

Yum! Great simple recipe for this cooking novice! Made two baked tomatoes with intention on eating half of one, and using the other 1 and a half with pasta - gobbled them all up as a nice summer meal! Thank you!

5 5

Loved it, loved it. Made it with some perfect mid-September tomatoes, raw sheep's milk Parmigiano-Reggiano cheese, vinegar-marinated white anchoves, and the thin spaghetti, plus a drizzle of extra-virgin olive oil so the pasta wouldn't stick. The fresh herbs are a must (I did 2 parts basil and 1 part each parsley and marjoram). DH rated it "excellent" and had thirds. The breadcrumb mixture that falls off the tomatoes while baking should be scattered over the pasta for a nice crunch.