Baked Tomatoes with Cheese

Baked tomatoes with cheese are my go-to when I want to turn simple pantry staples into a restaurant-worthy side or appetizer They bring together the juiciness of ripe tomatoes and the melting richness of cheese all finished with fresh herbs It is a quick bake that surprises everyone with its bold flavor and beautiful presentation for casual dinners or summer gatherings

The first time I served these at book club the platter disappeared within minutes and now it is my most requested recipe any time friends are over for dinner

Ingredients

• Large Roma tomatoes: the firmer flesh holds its shape during baking and delivers a meaty texture Choose ripe tomatoes that give slightly to the touch but are not mushy
• Freshly shredded Parmesan cheese: this adds a salty nutty kick Shred it yourself for better melting and flavor
• Freshly shredded mozzarella cheese: melts into a stretchy gooey layer Use part-skim for less grease whole milk for extra creaminess
• Fresh basil: chopped to bring freshness and aroma Look for perky green leaves free from black spots
• Olive oil: for drizzling A high quality extra virgin olive oil elevates the entire dish with its fruity notes

Step-by-Step Instructions

Prepare the Pan:

Line your baking sheet with parchment paper or foil to prevent sticking and for easy cleanup

Slice and Arrange the Tomatoes:

Cut the Roma tomatoes into even half inch thick slices Arrange them in a single layer on the prepared baking sheet with a little space between each slice for even browning

Add the Cheese:

Generously sprinkle each tomato slice first with Parmesan cheese then mozzarella making sure to cover right up to the edges This layering ensures both bold flavor and meltiness

Sprinkle Basil and Drizzle Olive Oil:

Scatter chopped fresh basil over the cheese then drizzle a small amount of olive oil on each slice for extra flavor and browning

Bake and Broil:

Place the sheet in the preheated oven and bake for eight to ten minutes until cheese starts to bubble Then switch to broil for two to three minutes until the cheese takes on a golden brown color and the edges crisp up slightly Keep a close eye during broiling to prevent burning

Serve Warm:

Let the tomatoes cool for two to three minutes on the tray Serve immediately as they are best enjoyed hot with cheese still melty

Save

Parmesan is my favorite part of the dish for its nutty savoriness and the irresistible caramelized crust it forms under the broiler My son always helps sprinkle the cheese he has called himself the cheese boss since he was five and now we make these together every weekend

Storage Tips

Store any leftovers in a single layer in an airtight container in the refrigerator for up to two days Reheat them in the oven or a toaster oven to restore their texture The microwave works but makes the tomatoes a bit softer

Ingredient Substitutions

You can swap out Parmesan for Pecorino Romano for a sharper flavor or use a plant based mozzarella for a dairy free version If you do not have fresh basil try fresh oregano chives or a sprinkle of Italian seasoning dry herbs can work in a pinch

Serving Suggestions

Serve these tomatoes alongside crusty bread to soak up the herby juices Add them to a green salad or serve atop grilled chicken for an easy weeknight meal They even work as a topping for toasted baguette or as a quick pizza base

Cultural or Historical Context

Baked tomatoes topped with cheese reflect Mediterranean inspiration focusing on ripe produce and quality dairy This combination is a staple in both Italian and Southern French home cooking where seasonal tomatoes are front and center and fresh herbs always finish the dish

Recipe FAQs

→ Which type of tomatoes are best for baking with cheese?

Roma tomatoes work well thanks to their firm texture and low moisture, holding up nicely under baking and providing rich flavor.

→ Can other cheeses be used instead of Parmesan and mozzarella?

Yes, try provolone, gouda, or fontina for different flavor profiles and melting qualities that pair well with tomatoes.

→ What herbs pair best with baked tomatoes and cheese?

Fresh basil is classic, but oregano, thyme, or chives can also complement the flavors beautifully in this dish.

→ How do you prevent tomatoes from turning soggy during baking?

Slice tomatoes thickly, arrange on a lined sheet, and avoid overbaking to maintain a firm texture with juicy centers.

→ Can this dish be made ahead or reheated?

It's best enjoyed fresh, but leftovers can be reheated gently. The texture may soften further after storing.

→ Is it suitable as a main course?

While often served as a side or appetizer, you can pair it with salads or grains for a light vegetarian meal.