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Parmesan Tomatoes


"Baked sliced tomatoes covered with a cheesy, spicy topping."
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25 m servings 172 cals
Original recipe yields 4 servings


  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
  3. Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

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Read all reviews 129
  1. 167 Ratings

Most helpful positive review

I have made these tomatoes for years. Make sure you slice the tomatoes thick and try just broiling them for a few minutes till brown and bubbly rather than baking them. The tomatoes stay firme...

Most helpful critical review

I made this recipe for a party. Most of the people thought it was good but we all agreed that it had too much mustard in it. I think I will make it again and put 1/2 the mustard and add some fre...

Most helpful
Most positive
Least positive

I have made these tomatoes for years. Make sure you slice the tomatoes thick and try just broiling them for a few minutes till brown and bubbly rather than baking them. The tomatoes stay firme...

You know, this isn't a complex dish and the preparation is simple and basic. But that doesn't mean it isn't worthy of five stars and in my opinion, this is. What a dressy alternative to just sl...

This was really yummy!! The kitchen smelled so good while it was cooking!! The changes I made were as follows: omitted brown mustard, used fresh basil instead of parsely,sprinkled the s&p direct...

Wow! These are so tasty! They can be a meal in and of themselves. This is nice because it can work as an appetizer or a side. Quick and easy, but tastes like you spent a long time. I cut back on...

I adjusted this recipe a bit towards my tastes but it is a good recipe all by itslef. I added mushrooms, red onion and ricotta cheese because I had them on hand. Instead of putting the tomatoes ...

definately add some garlic, and don't slice the tomatoes to thin or they will fall apart -- We like about 1/4th to 1/2 inch thick.

5 Stars Plus! What a fantastic recipe for summertime, when tomatoes are plentiful. I made this for a casual BBQ yesterday and everyone loved them. I did switch from Bake to Broil at the end t...

I was surprised how yummy this simple recipe was when I used it on some overly ripe tomatoes. I added some olive oil & left out the brown mustard (I only had dijon on hand). Next time I would ha...

Wonderful! I omitted the mustard. Used lots of Italian seasongs; basil, oregeno, etc. Got the biggest tomatoes I could find for this recipe (now that is all I buy, they are so good!) Hubby said ...