Baked Tomatoes with Cheese (2024)

Pin For Later Jump To Recipe

By: Becky HardinPosted: 8/22/23Updated: 8/16/24

This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.

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.

This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.

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.

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Cookie Rookie.

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

Recipe

Baked Tomatoes with Cheese

4.60 from 490 votes

Author: Becky Hardin

Prep: 5 minutes minutes

Cook: 10 minutes minutes

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Cookie Rookie.

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

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 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.

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

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%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Upload A PhotoTag on
InstaLeave A Rating

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!

Salad

Cucumber Tomato Salad

5 Ingredient or Less

Roasted Tomatoes with Balsamic

Dips

Goat Cheese Dip with Tomatoes and Herbs

Appetizers

Tomato Bruschetta

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.