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!
I love these. Mine turned out perfectly. My only addition was just a tiny bit of garlic salt on the top. I cut fairly large slices of heirloom tomatoes — about 2/3″.
I just want to say I love how you add the ingredient list under each step! That saves time from scrolling up and down on recipes!
We’re so glad to hear you love this feature, Rachel!
We’re sorry to hear that, Lindsey! It sounds like you had some very ripe tomatoes. We recommend choosing tomatoes that are on the firmer side (less ripe) to avoid too much moisture!
It was a rainy night and needed a veggie with dinner. The only thing in the house were tomatoes so I gave this a try and my husband just loved it (we both did)! Great recipe, thanks!
We’re so glad to hear this recipe was a hit, Jackie!
We have Roma tomatoes galore right now and was looking for a recipe to use them. The outcome was amazing! I tried with and without the olive oil and found that, while a little messier, the olive oil option was MUCH better in flavor. And I used Italian Seasoning as well. Also made some sourdough toast points and they were a perfect match-up. DE-LISH!
We’re so happy to hear you loved this recipe!!
These were delicious! Funny, my maiden name was Hardin! Hmmm
Made these today they were amazing, of course fresh tomatoes from the garden helped. I brushed the tomatoes with oil and balsamic vinegar
Sounds delicious, Carissa! Thanks so much for stopping by!
Easy and a great way to use up those extra garden tomatoes! Vey versatile recipe.
Excellent! Thanks for the recipe!
Made this with our homegrown tomatoes, it is a very good recipe.