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.
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.
Nope! The tomato skins help hold these tomatoes together, so I don’t recommend removing them.
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.
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.
Baked Tomatoes with Cheese
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 mozzarella1 cup freshly shredded mozzarella cheese, 1 cup freshly shredded Parmesan cheese
- Sprinkle the chopped basil on top of each tomato½ cup chopped fresh basil
- Drizzle lightly with olive oil1 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!
Nutrition Information
More Caprese-Inspired Recipes We Love
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!
I’m so happy to hear you loved this recipe!!
These were delicious! Funny, my maiden name was Hardin! Hmmm
Funny coincidence! 😀
Made these today they were amazing, of course fresh tomatoes from the garden helped. I brushed the tomatoes with oil and balsamic vinegar
Sounds delicious, Carissa! Thanks so much for stopping by!
Easy and a great way to use up those extra garden tomatoes! Vey versatile recipe.
Excellent! Thanks for the recipe!
You’re welcome, enjoy!
Made this with our homegrown tomatoes, it is a very good recipe.
I’m so happy to hear you loved it, Eva!
We absolutely LOVED this recipe. I gave it 4 stars because they stuck to the parchment paper and we couldn’t eat a few slices because the paper wouldn’t come loose. Next time I’ll use a little nonstick spray or olive oil on the parchment!
I’m so glad you enjoyed this recipe! Hopefully nonstick will do the trick next time!
Reynolds non stick aluminum foil was the best! No issues!
Can these be done in a air fryer? I just got one and I love trying new things. What would the settings be? Thanks
I would try 400°F for 8-10 minutes!
Hi there.
Definitely going to try this recipe. I have a question about the oil drizzled on top. I know one could simply omit it, but what is the reason behind it? Flavor, crisping up the cheese, something else?
Thanks!
It helps with browning!
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!
I’m so happy to hear you loved it, Jill!