These baked tomatoes with cheese are one of my favorite super quick and super easy side dishes! Made with just 5 ingredients, these cheesy tomatoes are so simple yet incredibly delicious. Topped with Parmesan, mozzarella, and fresh basil, they are always a hit whenever I make them. Everyone is always surprised by just how easy this baked tomato recipe is.
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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!
What’s in This Baked Tomatoes Recipe?
- Tomatoes: Roma tomatoes, also known as Italian plum tomatoes, 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: Fresh basil adds a pop of color and an herbal flavor to the dish.
- Oil: Olive oil helps the cheese brown.
Tips for Success
- The tomato skins help hold these tomatoes together, so I don’t recommend removing them.
- You can change up the type of cheese and herbs to change the flavor of these tomatoes. Try:
- 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.
- Feta and oregano would make delicious Mediterranean tomatoes.
- 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.
- Broil these tomatoes for a few minutes to get the cheese extra brown and bubbly!
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!
I like to serve these baked tomatoes as a side with grilled chicken breasts, baked pesto salmon, creamy garlic scallops, or pan seared ribeyes.
5-Star Review
“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!” -Jill Luzadder
Baked Tomatoes with Cheese
Equipment
Ingredients
- 4 large 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
Instructions
- Preheat oven to 400°F Line a baking sheet with parchment paper.
- Place the tomato slices on the prepared baking sheet.4 large Roma tomatoes
- Top each tomato with a layer of Parmesan and then a layer of 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.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Baked Tomatoes with Cheese Step by Step
Prep the Tomatoes: Preheat oven to 400°F Line a baking sheet with parchment paper. Place 4 large sliced Roma tomatoes on the prepared baking sheet.
Top with Cheese: Top the tomatoes evenly with 1 cup of freshly shredded Parmesan cheese and 1 cup of freshly shredded mozzarella cheese.
Sprinkle with Basil: Sprinkle ½ cup chopped fresh basil over top.
Bake the Tomatoes: Drizzle lightly with 1 tablespoon of olive oil. Bake for 8-10 minutes or until cheese is melted and bubbly.
Broil the Tomatoes: Set the oven to broil and broil for 2-3 minutes to brown the cheese
More Tomato Recipes to Try!
Question,
How might these be cooked on a grill, for summer burger grilling?
Preheat the grill to medium and place the tomatoes in a greased grill basket. Top with cheese and basil and grill (with the top closed) until the cheese is melted and bubbly, about 3-5 minutes.
Loved this didn’t have fresh basil so I used dried and even my teenage boys loved it!
That’s awesome!
I don’t eat tomatoes unless it is in a sauce or ketchup. However, I got adventurous and tried this. I did not have fresh basil, so I substituted dried basil. It came out great. Thank you. I will definitely make this again.
Thank you for stopping by and sharing!!
Hi,
I tried this tonight, but my tomatoes felt soggy—mushy. The outside of the tomatoes were fine. I didn’t take out the seeds and the juice, bc I just cut the tomatoes into slices. My family didn’t like it bc it was too mushy. Have any suggestions? If I made this again, I think I would take someone’s suggestion and put it on Italian bread. Or cut out the insides of the tomato. Thank you.
I am sorry this didn’t work out for you, Cathy.
Mine came out mushy too, but they are tomatoes so I figured…..? They did taste great though!
Try baking them longer. Cover with foil if cheese browns to quickly.
I am not a fan of mozzarella. Is there another cheese I can use along with the parmesan?
You can try it out, but it will turn out quite different!
Hubby not a mozzerella cheese fan so I used shredded sharp cheddar and 2 string cheese cut along long edged (be very careful with sharp knife).. neatness doesn’t count here. Very tasty.
I have made this for years. Just a little bit different, though. I toast thick slices of Italian bread (using butter and Garlic salt with parsley flakes). When done, I add the tomato slices and cheeses to the garlic bread and put under the broiler until the cheese melts and is a golden color. Serve warm, open faced. Sooo good!
Sounds delicious!
I put mine on an English muffin with a thin slice of onion and a thin slice of bell pepper then top with tomato and cheese. Sometimes I add thin sliced ham to one for my hubby as he likes meat more than I do. May have to try with Italian bread next time.
That sounds great on the bread..I’ve made these for years also..thought it was my idea lol. We grow our own tomatoes. I slice them kind of thick 1/4 To 1/2 ” then I sprinkle about 5 drops Italian dressing on each one blk pepper then a little itl. Season..then my cheeses..I will try it on LA French bread!!
Made this with home grown tomatoes – very yummy!
The perfect way to use up those tomatoes!
I followed your advice and made this – super good and fast with rotisserie chicken – I used homegrown tomatoes and basil… mmm good!! I’m thinking about sprinkling some panko in there somewhere for a bit of crunch.
These are so delicious!!! Whoever said they’re bland must have done something wrong because these are YUMMY!!!!
Thanks for sharing, Rochelle!
I thought these were wonderful and I went a step further and added some thinly sliced chicken breast that I cooked prior to building the tomato.
I took tomato, chicken, Parmesan and mozzarella, fresh basil, another slice tomato, chicken and both cheeses in a second layer. Baked at 375 for about 8-10 minutes with about 2 minutes under the broiler to brown the cheese some.
Sounds amazing!!
Turned out delicious! How can they be reheated?