Baked Tomatoes with Parmesan and Oregano

Baked Tomatoes with Parmesan and Oregano
Staff Writer
Baked Tomatoes with Parmesan and Oregano

Nina Fomufod

Baked Tomatoes with Parmesan and Oregano

This baked appetizer is easy and healthy — and for those with fancy plates or bowls, it can be really pretty, too.

The fresh oregano is key in this recipe, so don’t be lazy and use the dried stuff. Feel free to swap in salted mozzarella for a more gooey filling.

After you pop the tomatoes in the oven to bake, you will have plenty of time to tend to more complicated dishes or last-minute details.

Click here to see 11 Easy Appetizer Recipes.


Preheat the oven to 350 degrees.

Slice the top off each tomato, and scoop out the insides. Stuff the cavity with the oregano and Parmesan. Place the tomatoes on the baking sheet. Bake until the cheese begins to brown, about 25 minutes. Remove from the oven and serve.


Calories per serving:

104 calories

Dietary restrictions:

Sugar Conscious, Vegetarian, Specific Carbs, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Daily value:



  • Fat 5g 8%
  • Carbs 7g 2%
  • Saturated 3g 16%
  • Fiber 3g 11%
  • Sugars 4g
  • Monounsaturated 1g
  • Polyunsaturated 0g
  • Protein 8g 16%
  • Cholesterol 13mg 4%
  • Sodium 267mg 11%
  • Calcium 281mg 28%
  • Magnesium 29mg 7%
  • Potassium 344mg 10%
  • Iron 2mg 8%
  • Zinc 1mg 5%
  • Phosphorus 165mg 24%
  • Vitamin A 93µg 10%
  • Vitamin C 17mg 28%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 0mg 6%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 7%
  • Folic Acid (B9) 26µg 7%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 27µg 34%
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