These baked tomatoes with cheese are one of my favorite super quick and super easy side dishes! Made with just 5 ingredients, these cheesy tomatoes are so simple yet incredibly delicious. Topped with Parmesan, mozzarella, and fresh basil, they are always a hit whenever I make them. Everyone is always surprised by just how easy this baked tomato recipe is.

Cheesy Baked Tomatoes on parchment top down

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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!

What’s in This Baked Tomatoes Recipe?

  • Tomatoes: Roma tomatoes, also known as Italian plum tomatoes, 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: Fresh basil adds a pop of color and an herbal flavor to the dish.
  • Oil: Olive oil helps the cheese brown.
angle shot of baked tomatoes with parmesan
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Tips for Success

  • The tomato skins help hold these tomatoes together, so I don’t recommend removing them.
  • You can change up the type of cheese and herbs to change the flavor of these tomatoes. Try:
    • 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.
    • Feta and oregano would make delicious Mediterranean tomatoes.
  • 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.
  • Broil these tomatoes for a few minutes to get the cheese extra brown and bubbly!

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.

angled shot of baked tomatoes with cheese and basil

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!

I like to serve these baked tomatoes as a side with grilled chicken breasts, baked pesto salmon, creamy garlic scallops, or pan seared ribeyes.

5-Star Review

“I’m not really a tomato fan at all. I usually pull them off my sandwiches and salad. But I’m on a diet and I needed a new veggie to try. So I opted for the tomato and found your recipe. It was delicious! Tasted like eating a pizza to me. Big win. Will definitely cook again. Great side dish!” -Jill Luzadder

Recipe Card

Baked Tomatoes with Cheese

4.60 from 490 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4
Author: Becky Hardin
BAKED TOMATOES are a super quick and super easy side dish or appetizer for any occasion! These cheesy Baked Tomatoes with Mozzarella and Parmesan cheese are so simple yet incredibly delicious. They are always a hit when we make them and get eaten right away. These Baked Parmesan Tomatoes are just too tasty and fresh. 
Baked tomatoes with cheese are a super quick and super easy side dish or appetizer for any occasion. Loaded with cheese and fresh basil!
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients 

Instructions 

  • Preheat oven to 400°F Line a baking sheet with parchment paper.
  • Place the tomato slices on the prepared baking sheet.
    4 large Roma tomatoes
    placing tomato slices on a parchment-lined baking sheet.
  • Top each tomato with a layer of Parmesan and then a layer of mozzarella.
    1 cup freshly shredded mozzarella cheese, 1 cup freshly shredded Parmesan cheese
    sprinkling mozzarella cheese over parmesan-topped tomato slices.
  • Sprinkle the chopped basil on top of each tomato.
    ½ cup chopped fresh basil
    sprinkling basil over cheese-topped tomato slices.
  • Drizzle lightly with olive oil.
    1 tablespoon olive oil
    tomato slices topped with shredded cheese and basil.
  • 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.
    baked tomatoes with cheese in a baking pan.

Video

Becky’s Tips

Storage: Store baked tomatoes with cheese in an airtight container in the refrigerator for up to 5 days.
Serving: 1tomatoCalories: 232kcalCarbohydrates: 6gProtein: 14gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 44mgSodium: 616mgPotassium: 223mgFiber: 1gSugar: 2gVitamin A: 1080IUVitamin C: 9mgCalcium: 374mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Baked Tomatoes with Cheese Step by Step

Prep the Tomatoes: Preheat oven to 400°F Line a baking sheet with parchment paper. Place 4 large sliced Roma tomatoes on the prepared baking sheet.

placing tomato slices on a parchment-lined baking sheet.

Top with Cheese: Top the tomatoes evenly with 1 cup of freshly shredded Parmesan cheese and 1 cup of freshly shredded mozzarella cheese.

sprinkling mozzarella cheese over parmesan-topped tomato slices.

Sprinkle with Basil: Sprinkle ½ cup chopped fresh basil over top.

sprinkling basil over cheese-topped tomato slices.

Bake the Tomatoes: Drizzle lightly with 1 tablespoon of olive oil. Bake for 8-10 minutes or until cheese is melted and bubbly.

tomato slices topped with shredded cheese and basil.

Broil the Tomatoes: Set the oven to broil and broil for 2-3 minutes to brown the cheese

baked tomatoes with cheese in a baking pan.

More Tomato Recipes to Try!

 

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.

4.60 from 490 votes (446 ratings without comment)
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107 Comments
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Moss
Moss
July 21, 2024 4:52 am

I’d add some fresh bacon cubes or bacon bits. Can these be air fried??

Samantha Marceau
July 22, 2024 8:31 am
Reply to  Moss

Hi Moss, we have not tried air frying them but think it would work!

minnesoter
minnesoter
May 30, 2024 9:42 pm

I love these. Mine turned out perfectly. My only addition was just a tiny bit of garlic salt on the top. I cut fairly large slices of heirloom tomatoes — about 2/3″.

Rachel
Rachel
December 11, 2023 9:06 am

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!5 stars

Samantha Marceau
December 11, 2023 10:02 am
Reply to  Rachel

We’re so glad to hear you love this feature, Rachel!

Samantha Marceau
September 26, 2023 9:39 am

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!

Jackie
Jackie
September 25, 2023 9:14 am

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!5 stars

Samantha Marceau
September 26, 2023 9:40 am
Reply to  Jackie

We’re so glad to hear this recipe was a hit, Jackie!

K P
K P
September 2, 2023 1:30 pm

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!5 stars

Samantha Marceau
September 5, 2023 9:17 am
Reply to  K P

We’re so happy to hear you loved this recipe!!

Connie
Connie
August 28, 2023 9:20 pm

These were delicious! Funny, my maiden name was Hardin! Hmmm5 stars

Carissa DeBerry
Carissa DeBerry
August 27, 2023 12:59 pm

Made these today they were amazing, of course fresh tomatoes from the garden helped. I brushed the tomatoes with oil and balsamic vinegar5 stars

Samantha Marceau
August 28, 2023 9:17 am

Sounds delicious, Carissa! Thanks so much for stopping by!

Christina
Christina
August 11, 2023 8:30 am

Easy and a great way to use up those extra garden tomatoes! Vey versatile recipe.4 stars

Miska Knezevic
Miska Knezevic
July 23, 2023 1:27 am

Excellent! Thanks for the recipe!5 stars