Baked Tomatoes with Cheese Recipe

I’m so excited to share this Baked Tomatoes with Cheese Recipe with you—it’s one of those simple yet super satisfying dishes that I keep coming back to. The moment the cheese melts over those juicy tomato slices and everything comes out hot and bubbly, it feels like a little celebration on a plate. Whether you need a quick appetizer or a light side, this recipe totally delivers with minimal fuss.

When I first tried baking tomatoes with cheese, I was amazed at how a few fresh ingredients could create such rich flavor. You’ll find that this Baked Tomatoes with Cheese Recipe works wonders when you want something cozy and comforting that doesn’t take hours or a long ingredient list. Plus, it’s perfect for those busy weeknights or when unexpected guests show up!

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Ingredients You’ll Need

All of these ingredients come together effortlessly—and they complement each other so well! Make sure your tomatoes are ripe but still firm, and always use freshly shredded cheese for that melty, fresh-from-the-oven taste.

• Roma tomatoes: Ideal for baking because they hold their shape and have concentrated flavor.
• Parmesan cheese: Adds a lovely nutty sharpness; freshly grated makes all the difference.
• Mozzarella cheese: Brings that gooey, melty texture that oozes perfection.
• Fresh basil: Brightens the dish with herbal freshness; always use fresh rather than dried.
• Olive oil: A light drizzle to bring it all together with richness and a subtle fruity note.

Variations

One of the things I love about this Baked Tomatoes with Cheese Recipe is how easy it is to tweak. I often switch up the cheeses or herbs depending on what I have in my kitchen or the season’s bounty—feel free to personalize this to suit your taste.

• Cheese Swap: I sometimes use feta or goat cheese instead of mozzarella for a tangier twist, and it turns out fantastic.
• Herb Mix: Adding thyme or oregano alongside basil gives it a Mediterranean flair I adore.
• Spicy Kick: A pinch of red pepper flakes on top before baking gives it just the right amount of heat.
• Vegan Version: Use plant-based cheeses and skip the Parmesan; still delicious and melty.

How to Make Baked Tomatoes with Cheese Recipe

Step 1: Prep Your Oven and Tomatoes

Start by preheating your oven to 400°F. While it’s warming up, slice those Roma tomatoes into thick, even rounds so they hold their shape while baking. I like to line a baking sheet with parchment paper—that makes cleanup super easy and prevents sticking, which is always a win.

Step 2: Layer Cheese and Basil

Place your tomato slices neatly on the baking sheet, then sprinkle a generous layer of freshly shredded Parmesan over each slice. On top of that, add a layer of mozzarella—at this point, you’ll see the magic start to happen as the cheese melts into a golden, bubbly crown. Finish with a sprinkle of chopped fresh basil, which adds that wonderful fresh aroma right out of the oven.

Step 3: Drizzle and Bake

Give each tomato a light drizzle of olive oil to bring all those flavors together. Pop the tray into your oven for about 8 to 10 minutes until the cheese is wonderfully melted and bubbly. Keep an eye on it—every oven is different, and you want melty, not burnt!

Step 4: Broil to Perfection

Once the cheese is melted, switch your oven to broil and broil the tomatoes for 2 to 3 minutes until the cheese gets that gorgeous golden-brown finish. I don’t recommend stepping away here—broiling happens fast, and you’ll want to pull them out just as soon as they start to brown to avoid any bitterness.

How to Serve Baked Tomatoes with Cheese Recipe

Garnishes

I often finish these baked tomatoes with an extra sprinkle of fresh basil or a little drizzle of balsamic glaze—this adds a lovely tangy-sweet contrast. Sometimes a crack of black pepper on top also gives a nice hint of spice. These little touches really bring the dish to life on the plate.

Side Dishes

My family goes crazy for this alongside crusty garlic bread or as a fresh, flavorful side to grilled chicken or fish. It’s also incredible when served with pasta tossed in olive oil and herbs for a light yet comforting meal. You might find yourself reaching for this recipe again and again!

Creative Ways to Present

For special occasions, I love arranging these baked tomatoes in a colorful pattern on a large platter, garnished with fresh basil leaves and edible flowers. It makes such a stunning appetizer display and always sparks compliments. You can also serve each tomato on individual spoons for a fancy party bite that looks effortless.

Make Ahead and Storage

Storing Leftovers

I usually store leftover baked tomatoes in an airtight container in the fridge—good for about 2 days. When storing, it’s best if the tomatoes have cooled completely to avoid condensation making them soggy. This helps keep the texture nice and fresh.

Freezing

While freezing isn’t ideal for maintaining the fresh texture of the tomatoes, I’ve tried freezing the baked tomatoes for later use in casseroles or soups. If you do freeze them, wrap tightly and thaw overnight in the fridge before reheating.

Reheating

To bring leftovers back to life, I pop them in a preheated oven at 350°F for 8-10 minutes. This reheats evenly without drying out the tomatoes or toughening the cheese—microwaves can make the tomatoes mushy, so I avoid those.

FAQs

Final Thoughts

This Baked Tomatoes with Cheese Recipe has become my go-to quick fix when I want something that tastes like I spent hours in the kitchen. I love how it’s flavorful, fresh, and super fast to make—plus, it always impresses anyone I serve it to. I really hope you’ll give it a try soon and find yourself loving it as much as I do. Trust me, once you try baking tomatoes with cheese, it’ll be a recipe you keep on replaying.

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