I absolutely love this Baked Tomatoes with Cheese Recipe because it transforms simple ingredients into a warm, melty delight that’s perfect any time you want a quick, satisfying side or snack. The combination of juicy Roma tomatoes with layers of Parmesan and mozzarella just melts together in the oven, creating this irresistible cheesy topping that’s bursting with fresh basil flavor.
You’ll find that this recipe works wonders when you’re short on time but craving something cozy and flavorful. It’s one of those easy comfort foods that makes the whole kitchen smell amazing, and the best part? You only need a handful of ingredients and around 15 minutes in total.
Why You’ll Love This Recipe
- Super Quick & Easy: You can whip this up in about 15 minutes, making it perfect for busy weeknights.
- Fresh & Flavorful: Juicy tomatoes combined with fresh basil and gooey cheese make every bite sing.
- Minimal Ingredients: Just a few simple pantry staples and fresh herbs for maximum taste.
- Versatile Side or Snack: Perfect alongside grilled chicken, pasta, or just on its own with a slice of crusty bread.
Ingredients You’ll Need
These ingredients are super straightforward but work beautifully together — the fresh basil really lifts the rich cheese and tomato flavors, so don’t skip it. Also, picking ripe Roma tomatoes makes all the difference in taste and texture.
- Roma tomatoes: Choose firm yet ripe tomatoes; they hold up well to baking without getting mushy.
- Parmesan cheese: Freshly shredded gives a nuttier flavor and better melting texture.
- Mozzarella cheese: Use fresh shredded mozzarella to get that perfect gooey melt.
- Fresh basil: Chopped fresh basil adds a bright, herbal note that balances the richness.
- Olive oil: A light drizzle enhances flavor and helps the cheese brown beautifully.
Variations
I like to mix things up depending on what I have on hand or the season — feel free to personalize this Baked Tomatoes with Cheese Recipe to fit your taste buds or dietary needs!
- Add herbs: Sometimes I swap basil for thyme or oregano for a slightly different aromatic touch.
- Spice it up: Adding a sprinkle of chili flakes before baking gives a nice, gentle kick that my family adores.
- Cheese swaps: Try feta or goat cheese instead of mozzarella for a tangier flavor.
- Make it vegan: Use dairy-free cheese alternatives and skip the Parmesan, or replace with nutritional yeast.
How to Make Baked Tomatoes with Cheese Recipe
Step 1: Prepare Your Oven and Tomatoes
Preheat your oven to 400°F and line a baking sheet with parchment paper — this little step saves you from scrubbing melted cheese off your pan later! Slice your Roma tomatoes about ½ inch thick; not too thin or they might get soggy, but thin enough so they soften nicely in the oven.
Step 2: Layer the Cheeses and Basil
Place the tomato slices evenly on your baking sheet. Next, sprinkle a generous layer of Parmesan on each slice — this is where that sharp, nutty flavor starts building. Follow with an equally generous layer of shredded mozzarella for that legendary melty goodness. Finally, scatter the chopped fresh basil evenly over the top for a fresh herb burst.
Step 3: Drizzle Olive Oil and Bake
Give each slice a light drizzle of olive oil — this helps the cheese brown beautifully and adds a silky richness. Pop them into the 400°F oven for 8 to 10 minutes. Keep an eye on them; you want bubbly melted cheese but not burned tomato skins.
Step 4: Broil for the Perfect Finish
Once the cheese is melted and bubbly, switch your oven to broil. Broil for just 2 to 3 minutes until the cheese turns a gorgeous golden brown. This step is the game-changer — it adds a slightly crispy crust that I absolutely adore. Just don’t walk away because broiling can go fast!
Pro Tips for Making Baked Tomatoes with Cheese Recipe
- Choose ripe but firm tomatoes: This ensures they soften without becoming mushy as they bake.
- Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that affect melt and texture.
- Watch the broil closely: Just a couple of minutes under the broiler is enough to brown the cheese—any longer can burn it quickly.
- Drizzle olive oil lightly: Too much can make the dish greasy, so just a light drizzle to enhance flavor and browning.
How to Serve Baked Tomatoes with Cheese Recipe
Garnishes
I love adding a sprinkle of extra fresh basil or a pinch of flaky sea salt right after baking — it gives that fresh burst and just the right pop of seasoning. Sometimes, a little cracked black pepper on top is all I need.
Side Dishes
This recipe pairs beautifully with grilled chicken or fish, making a light but satisfying meal. It’s also fantastic alongside pasta dishes or served with crusty artisan bread to soak up all those melted cheese juices.
Creative Ways to Present
For a special occasion, I like arranging the baked tomatoes on a large platter layered with fresh green lettuce leaves, sprinkled with edible flowers, and a drizzle of balsamic glaze for a stunning presentation that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I usually let leftovers cool to room temperature, then store them in an airtight container in the fridge for up to 3 days. The cheese might firm up a bit, but reheating brings it back to gooey perfection.
Freezing
While it’s not my go-to, I have frozen leftover baked tomatoes on occasion. Wrap each piece individually in plastic wrap and then place in a freezer bag. When you’re ready, thaw overnight in the fridge and reheat gently to avoid sogginess.
Reheating
Microwaving works in a pinch, but I prefer reheating in a 350°F oven for 5-7 minutes to maintain that fresh-baked texture and melt the cheese just right again.
FAQs
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Can I use other types of tomatoes for the Baked Tomatoes with Cheese Recipe?
Absolutely! Roma tomatoes are great because they stay firm and have fewer seeds, but you can use vine-ripened or heirloom tomatoes. Just slice them a bit thicker to prevent them from becoming too watery during baking.
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What’s the best cheese combination for this recipe?
I recommend Parmesan for that sharp, salty flavor paired with mozzarella for meltiness. Feel free to experiment with others like fontina or gouda, but Parmesan and mozzarella give that classic, delicious result.
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Can I make this recipe vegan?
Yes! Swap out the cheeses for your favorite vegan cheese alternatives or use nutritional yeast for a cheesy flavor, and make sure to use vegan-friendly olive oil.
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How do I avoid soggy tomatoes when baking?
The key is slicing tomatoes evenly and not too thin. Also, baking at high heat for a short period helps the tomatoes keep their shape without releasing too much juice.
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Can I prepare this recipe ahead of time?
You can assemble the tomatoes with cheese and basil but hold off on drizzling olive oil and baking until just before serving for the freshest flavor and best texture.
Final Thoughts
This Baked Tomatoes with Cheese Recipe has become a favorite in my kitchen because it’s so simple yet endlessly comforting. I love how the mozzarella melts perfectly and the fresh basil brightens every bite. I really hope you give this a try soon—it’s one of those easy recipes that turns into a go-to, trust me, you won’t regret it!
Print
Baked Tomatoes with Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A quick and delicious recipe for baked tomatoes topped with melted Parmesan and mozzarella cheeses, fresh basil, and a light drizzle of olive oil. Perfect as a flavorful appetizer or side dish, these baked tomatoes combine the richness of cheese with the freshness of herbs.
Ingredients
Tomatoes
- 4 large Roma tomatoes, sliced
Cheese
- 1 cup freshly shredded Parmesan cheese
- 1 cup freshly shredded mozzarella cheese
Herbs & Seasoning
- 1/2 cup chopped fresh basil
- 1 tablespoon olive oil for drizzling
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare the tomatoes: Arrange the sliced Roma tomatoes evenly on the prepared baking sheet, making sure they do not overlap.
- Add the cheese layers: Top each tomato slice first with a generous layer of freshly shredded Parmesan cheese, followed by a layer of shredded mozzarella cheese to create a cheesy topping.
- Sprinkle with basil: Evenly sprinkle the chopped fresh basil over each cheese-topped tomato slice to add a fragrant herbal note.
- Drizzle with olive oil: Lightly drizzle 1 tablespoon of olive oil over the tomato slices to enhance the flavor and help the cheese melt beautifully.
- Bake the tomatoes: Place the baking sheet in the preheated oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly.
- Broil to brown: Switch your oven setting to broil and place the baking sheet under the broiler for 2 to 3 minutes to achieve a golden-brown, slightly crisp cheese crust. Watch closely to prevent burning.
- Serve: Remove from the oven and let cool slightly before serving these warm, cheesy baked tomatoes as an appetizer or side dish.
Notes
- Use ripe Roma tomatoes for best flavor and firmness.
- Feel free to substitute fresh basil with dried Italian herbs if fresh herbs are unavailable.
- Adjust broiling time based on your oven’s intensity—keep a close eye to avoid burning.
- To make this dish gluten-free, ensure Parmesan cheese is certified gluten-free.
- This dish can be served warm or at room temperature.
Nutrition
- Serving Size: 1 serving (1 tomato portion)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 20 mg
