These baked tomatoes with cheese are so easy and delicious that you'll find yourself craving them again and again. In this recipe, ripe red tomatoes are scooped, seasoned, and filled with Parmesan and mozzarella cheese. They’re then baked and briefly broiled until the cheese is melted and perfectly golden.
What’s great about this recipe
- This dish comes together quickly, making it a go-to option when you need something simple and tasty.
- It’s a great, budget-friendly way to use a bountiful tomato harvest.
- With just a handful of ingredients and a few spices, it makes a fantastic side dish or appetizer.
- The bright red tomatoes topped with golden, melted cheese create a dish that looks as good as it tastes!
Ingredients
- Tomatoes: Medium-sized tomatoes are best for this recipe. We use tomatoes that are sold with the vine still attached. They’re a good size and packed with flavor. These tomatoes usually have a bright red color and are larger than cherry or grape tomatoes but smaller than beefsteak tomatoes.
- Oil: Extra virgin olive oil works beautifully with the tomatoes and spices.
- Herbs & Spices: A simple blend of kosher salt, garlic powder, dried oregano, and black pepper adds great flavor to the tomatoes.
- Cheese: A combination of Parmesan and mozzarella cheese makes these tomatoes irresistible.
- See the recipe card for quantities and preparation.
How to make baked tomatoes with cheese
Preheat the oven to 400°F and line a baking sheet with parchment paper. Add the salt, garlic powder, oregano, and black pepper to a small bowl. Stir to combine.
- Slice a thin piece off the ends of each tomato. Be careful not to cut through the flesh.
- Cut each tomato in half - across the middle, not from end to end. Use a small spoon to gently scoop out the seeds.
- Pat the tomatoes dry and place them, scooped side up, on the baking sheet. Brush the tops and insides of the tomatoes with olive oil.
- Sprinkle the seasoning mix evenly inside and over the tomatoes.
- Add ½ teaspoon of grated parmesan cheese to each half.
- Add about 2 heaping tablespoons of mozzarella cheese to each half. Then, top each with a pinch more of Parmesan cheese and a pinch of dried oregano.
- Place the tomatoes in the preheated oven and bake for 10 minutes, until the cheese is melted, and the tomatoes are softened.
- Turn off the oven and switch to the low-broil setting to brown the cheese. Broil the tomatoes for 1½ to 2 minutes, watching them closely. The cheese will brown quickly, so turn on the oven light and keep a close eye to prevent burning.
- Serve the tasty tomatoes as an appetizer or a side dish with your favorite meal.
Storing instructions
- Refrigerate: Allow the baked tomatoes to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days.
- Freezing: Freezing is not recommended, as the texture of the tomatoes may become watery, and the cheese may not reheat well.
- Reheating: To reheat, place the tomatoes in an oven-safe pan or dish, cover them loosely with foil, and warm them in the oven at 350°F until heated through. The foil will help prevent the cheese from over-browning. Make sure to reheat leftovers to an internal temperature of at least 165°F.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Select tomatoes that are ripe but still firm. Overripe tomatoes may be too tender and could tear during handling, scooping, and baking. It's important that the tomatoes hold their shape throughout the process.
- If possible, use whole milk mozzarella instead of part-skim because it melts more evenly and gives a creamier texture.
- Feel free to customize the seasoning mix to suit your taste. Adding a pinch of red pepper flakes will give the tomatoes a bit of heat. You can also use Italian seasoning instead of oregano or try using fresh herbs like basil or thyme at the end for a different flavor profile.
- These baked tomatoes pair wonderfully with grilled meats or pasta dishes. You can also serve them as part of an appetizer spread with crusty bread or with a fresh salad.
If you enjoyed this recipe, you’ll love these other easy and budget-friendly side dishes. For more ways to enjoy fresh tomatoes, try our refreshing marinated tomatoes. If you’re in the mood for a cold, hearty option, check out our loaded potato salad or three bean salad, both perfect for parties. And for warm, comforting dinner sides, don’t miss our garlic parsley potatoes or garlic dill potatoes. These recipes are all made with easy-to-find, affordable ingredients.
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📖 Recipe
Baked Tomatoes
These baked tomatoes with cheese are so easy and delicious that you'll find yourself craving them again and again. In this recipe, ripe red tomatoes are scooped, seasoned, and filled with Parmesan and mozzarella cheese. They’re then baked and briefly broiled until the cheese is melted and perfectly golden.
Ingredients
- 4 Medium Tomatoes thin slice of ends cut off, cut in half and seeds scooped
- 2 teaspoons Olive Oil
- ½ teaspoon Salt we use kosher salt
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Dried Oregano plus a pinch to top each tomato
- ¼ teaspoon Black Pepper
- 3 tablespoons Parmesan Cheese grated
- 1½ - 2 cups Shredded Mozzarella
Instructions
- Preheat the oven to 400°F
- Line a baking sheet with parchment paper
- Add the salt, garlic powder, oregano and black pepper to a small bowl. Stir to combine.
- Slice a thin piece off the ends of each tomato. Try not to cut through the flesh.
- Cut each tomato in half - in the middle, not end to end.
- Use a small spoon to gently scoop out the seeds. Try to leave the flesh undisturbed.
- Pat the tomatoes dry and place them (scooped side up) on the parchment paper lined baking sheet. Arrange them so that they are not touching. Give each its own space.
- Brush the tops and inside of the tomato with olive oil.
- Sprinkle the seasoning mix evenly inside and over the tomatoes.
- Add ½ teaspoon of grated parmesan cheese to each half.
- Add about 2 tablespoons of mozzarella cheese to each.
- Top each with a pinch of parmesan cheese and a pinch of dried oregano.
- Bake the tomatoes for 10 minutes until the cheese melts and the tomatoes soften.
- Turn off the oven and turn on the broiler to low-broil to brown the cheese
- Broil the tomatoes for 1½ - 2 minutes but keep an eye on them. Turn on the oven light and stay right next to it, peeking in often. The cheese will brown quickly and can go from lightly browned and beautiful to burnt in no time.
- Serve the baked tomatoes as an appetizer or a side dish to your favorite meal.
Notes
Choose tomatoes that are ripe, but not too ripe so that they hold up to scooping and baking.
Nutrition
Calories: 182kcalCarbohydrates: 6gProtein: 12gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 36mgSodium: 620mgPotassium: 332mgFiber: 2gSugar: 4gVitamin A: 1341IUVitamin C: 17mgCalcium: 272mgIron: 1mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Tried this recipe?Let us know how it was!
Mona Peterson
omg what a dish. You guys are amazing
Elizabeth
Hi Mona, thank you for your kind comment.