Baked Tomatoes with Cheese Recipe - The Cookie Rookie® (2024)

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By: Becky HardinPosted: 8/22/23Updated: 11/16/23

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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.

Table of Contents

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.

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Do I need to peel tomatoes before roasting?

Nope! The tomato skins help hold these tomatoes together, so I don’t recommend removing them.

Why are my roasted tomatoes soggy?

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.

Can you overcook 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.

Recipe

Baked Tomatoes with Cheese

4.59 from 474 votes

Author: Becky Hardin – The Cookie Rookie

Prep: 5 minutes minutes

Cook: 10 minutes minutes

Total: 15 minutes minutes

Serves4

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Whether you're looking for a quick and easy side dish or a crowd-pleasing appetizer, these Baked Tomatoes with Cheese fit the bill perfectly. They're incredibly simple yet undeniably delicious, and you can bet they'll disappear in no time once they hit the table.

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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

Baking Sheet

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 mozzarella
1 cup freshly shredded mozzarella cheese, 1 cup freshly shredded Parmesan cheese
Sprinkle the chopped basil on top of each tomato
½ cup chopped fresh basil
Drizzle lightly with olive oil
1 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

Becky’s tips

You can also use beefsteak tomatoes.
Feel free to switch up the cheeses to suit your personal preference!

Storage:Store baked tomatoes with cheese in an airtight container in the refrigerator for up to 5 days.

Nutrition Information

Serving: 1tomato Calories: 232kcal (12%) Carbohydrates: 6g (2%) Protein: 14g (28%) Fat: 17g (26%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Cholesterol: 44mg (15%) Sodium: 616mg (27%) Potassium: 223mg (6%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 1080IU (22%) Vitamin C: 9mg (11%) Calcium: 374mg (37%) Iron: 1mg (6%)

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More Caprese-Inspired Recipes We Love

Caprese Farro Salad
Chopped Caprese Salad
Mini Caprese Tarts
Cheesy Caprese Dip
Caprese Pasta Bake

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.