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By: Becky Hardin
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Baked Tomatoes with Cheese are a super quick and super easy side dish or appetizer for any occasion! These cheesy tomatoes are so simple yet incredibly delicious. They are always a hit when we make them and get eaten right away.
Table of Contents
What’s in Tomatoes Baked with Cheese?
These cheesy baked tomatoes are just too tasty! I’ll never get tired of the fresh flavor of these simple ingredients. This Caprese salad-inspired dish is just so classically Italian, and the Italians sure know how to make a simple yet delicious dish!
- Roma Tomatoes: Also known as Italian plum tomatoes, these are great for roasting. Beefsteak tomatoes also work well because of their large size and regular shape.
- Cheese: The mixture of Parmesan and mozzarella cheese is creamy, tangy, and so delicious!
- Basil: Adds a pop of color and freshness.
- Olive Oil: Helps the cheese brown.
Pro Tip: Broil these tomatoes for a few minutes to get the cheese extra brown and bubbly!
Variations on Baked Parmesan Tomatoes
You can change up the type of cheese and herbs to change the flavor of these tomatoes. Pepper jack or Mexican blend and cilantro would be great for taco-inspired tomatoes. Gruyere or Swiss and caramelized onions would make delicious French onion soup-inspired tomatoes. And some feta and oregano would make delicious Mediterranean tomatoes.
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Do I need to peel tomatoes before roasting?
Nope! The tomato skins help hold these tomatoes together, so I don’t recommend removing them.
Why are my roasted tomatoes soggy?
If you overcrowd the tomatoes on the baking sheet, they can steam rather than roast, leading them to turn mushy. Make sure to give plenty of space for the air to circulate around the tomatoes.
Can you overcook tomatoes?
Yes, you can overcook tomatoes. Overcooked tomatoes will turn mushy and fall apart.
How to Store and Reheat
Store baked tomatoes with cheese in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave until the tomatoes are just warmed through. I do not recommend freezing these tomatoes.
Serving Suggestions
You can never go wrong with ripe tomatoes, shredded cheese, and fresh herbs. And I really loaded the cheese on these bad boys (as if that’s a surprise)! A little bit of homemade basil pesto and balsamic glaze on top would be sooo good!
Serve these tomatoes with grilled chicken breasts, baked pesto salmon, creamy garlic scallops, or pan seared ribeyes.
Recipe
Baked Tomatoes with Cheese
4.59 from 474 votes
Author: Becky Hardin – The Cookie Rookie
Prep: 5 minutes minutes
Cook: 10 minutes minutes
Total: 15 minutes minutes
Serves4
Print Rate
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Whether you're looking for a quick and easy side dish or a crowd-pleasing appetizer, these Baked Tomatoes with Cheese fit the bill perfectly. They're incredibly simple yet undeniably delicious, and you can bet they'll disappear in no time once they hit the table.
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Ingredients
- 4 roma tomatoes sliced
- 1 cup freshly shredded Parmesan cheese
- 1 cup freshly shredded mozzarella cheese
- ½ cup chopped fresh basil
- 1 tablespoon olive oil for drizzling
Recommended Equipment
Instructions
Preheat oven to 400°F Line a baking sheet with parchment paper.
Place the tomato slices on the prepared baking sheet.
4 roma tomatoes
Top each tomato with a layer or Parmesan and then a layer or mozzarella
1 cup freshly shredded mozzarella cheese, 1 cup freshly shredded Parmesan cheese
Sprinkle the chopped basil on top of each tomato
½ cup chopped fresh basil
Drizzle lightly with olive oil
1 tablespoon olive oil
Bake for 8-10 minutes or until cheese is melted and bubbly
Set the oven to broil and broil for 2-3 minutes to brown the cheese
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can also use beefsteak tomatoes.
- Feel free to switch up the cheeses to suit your personal preference!
Storage:Store baked tomatoes with cheese in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Serving: 1tomato Calories: 232kcal (12%) Carbohydrates: 6g (2%) Protein: 14g (28%) Fat: 17g (26%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Cholesterol: 44mg (15%) Sodium: 616mg (27%) Potassium: 223mg (6%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 1080IU (22%) Vitamin C: 9mg (11%) Calcium: 374mg (37%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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More Caprese-Inspired Recipes We Love
- Caprese Farro Salad
- Chopped Caprese Salad
- Mini Caprese Tarts
- Cheesy Caprese Dip
- Caprese Pasta Bake
Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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104 Comments
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Rachel
Posted on 12/11/2023
I just want to say I love how you add the ingredient list under each step! That saves time from scrolling up and down on recipes!
2
Reply
Samantha Marceau
Posted on 12/11/2023
Reply to Rachel
We’re so glad to hear you love this feature, Rachel!
Reply
Samantha Marceau
Posted on 9/26/2023
We’re sorry to hear that, Lindsey! It sounds like you had some very ripe tomatoes. We recommend choosing tomatoes that are on the firmer side (less ripe) to avoid too much moisture!
Reply
Jackie
Posted on 9/25/2023
It was a rainy night and needed a veggie with dinner. The only thing in the house were tomatoes so I gave this a try and my husband just loved it (we both did)! Great recipe, thanks!
Reply
Samantha Marceau
Posted on 9/26/2023
Reply to Jackie
We’re so glad to hear this recipe was a hit, Jackie!
1
Reply
K P
Posted on 9/2/2023
We have Roma tomatoes galore right now and was looking for a recipe to use them. The outcome was amazing! I tried with and without the olive oil and found that, while a little messier, the olive oil option was MUCH better in flavor. And I used Italian Seasoning as well. Also made some sourdough toast points and they were a perfect match-up. DE-LISH!
Reply
Samantha Marceau
Posted on 9/5/2023
Reply to K P
We’re so happy to hear you loved this recipe!!
Reply
Connie
Posted on 8/28/2023
These were delicious! Funny, my maiden name was Hardin! Hmmm
1
Reply
Carissa DeBerry
Posted on 8/27/2023
Made these today they were amazing, of course fresh tomatoes from the garden helped. I brushed the tomatoes with oil and balsamic vinegar
Reply
Samantha Marceau
Posted on 8/28/2023
Reply to Carissa DeBerry
Sounds delicious, Carissa! Thanks so much for stopping by!
Reply
Christina
Posted on 8/11/2023
Easy and a great way to use up those extra garden tomatoes! Vey versatile recipe.
Reply
Miska Knezevic
Posted on 7/23/2023
Excellent! Thanks for the recipe!
1
Reply
Eva Bell
Posted on 7/19/2023
Made this with our homegrown tomatoes, it is a very good recipe.
Reply
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