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.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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.
More Caprese-Inspired Recipes We Love
Wow just made this very good yummy. I baked it at 350 for 15 minutes
Thanks, Kat! Glad you loved them!
We have served this several times and it’s always a hit! I didn’t have fresh basil so I sprinkled a little Italian seasoning on each slice. I used fresh tomatoes from garden.
Yay! Thanks for posting, Carol!
They are delicious but I take them a step further. Split a loaf of Italian bread cover the inside with Italian dressing. Place your tomatoes, sprinkle on some garlic powder, top with your cheese and basil then bake at 400 for 10-15 minutes. Slice to your preferred size. So delicious and simple!
Thanks for sharing, Pam!
I used our home-grown tomatoes, and they were delicious! I had to make them again right away. Great, easy recipe.
Thanks, Jeanne!
So delicious sliced thinly with home grown tomatoes from our garden! I don’t even like tomatoes lol but this was SO yummy I wanted more. So I made more????
Yay! Thanks, Lin!
I just made these and oh are they delicious! Thank you for the recipe. I do have a question; my cheese came off the sides of the tomato and didn’t stay on as much as your picture. Some stayed on, but not enough. I followed the recipe exactly.
I have made these several times now and have to say these are the absolute best, they are so delicious and flavorful also super easy to make. I made these in my lunch break because o couldn’t stop thinking about them.
That makes me so happy :)
Went to a local restaurant serving this. It was amazing. Decided to look up the recipe and found this familiar one. Absolutely delicious!!
Hi this recipe sounds delicious but I am a little bit confused at the direction of turning off the oven and broiling. Do you mean switching the oven from 400°F to the “broil” setting, and if so is that safe with parchment paper?
Yes I’m sorry that was confusing, I mean switch to broil. It’s safe with parchment only if you watch it VERY closely as it could burn the paper.
Hahaha… Looks great… I would like to eat this as soon as possible…
Can you tell me that Can I make this at home… I want to learn cooking…