Roasted Heirloom Tomatoes with Shaved Parmesan and Bread Crumb Topping


I couldn’t resist these beautiful heirloom tomatoes at the market yesterday. I buy mini heirloom tomatoes every week at Trader Joe’s. Yesterday, while I was doing my shopping at Sprout’s, I walked past these beautiful tomatoes and immediately turned back and grabbed four. I knew there was something I could use them for and I was right.


I’m going to serve them as a side dish to my pesto chicken tonight. I cut each tomato into 2-3 slices (1/2 inch thick each). I sprinkled kosher salt and freshly ground pepper over each tomato slice before shaving shards of parmesan over each.

I then mixed together 1/2 cup of bread crumbs and 3 tablespoons olive oil to spoon over each tomato slice.


I baked the tomatoes in a preheated 425 degree oven for 30 minutes.



  • 4 large heirloom tomatoes
  • pinch of kosher salt, per tomato slice
  • pinch of fresh ground pepper, per tomato slice
  • 1/2 cup breadcrumbs
  • 3 tablespoons olive oil
  • 1/4 cup parmesan shards


  1. Preheat oven to 425 degrees.
  2. Cut each tomato into 2-3 slices (1/2 inch thick each).
  3. Lay on a rack in a large baking sheet.
  4. Sprinkle each slice with salt and pepper.
  5. Shred parmesan into shards and place several on each tomato slice.
  6. Mix bread crumbs with olive oil.
  7. Spoon bread crumb mixture over each tomato.
  8. Bake for 30 minutes.


Until next time, Kris


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