Cheesy Baked Tomatoes

The humble tomato gets a gourmet upgrade in this easy, oven-baked dish. With bubbly melted mozzarella, golden Parmesan, and a sprinkle of fresh basil, these Cheesy Baked Tomatoes are everything you want in a savory side or a quick appetizer.

They’re simple enough for a weeknight dinner yet elegant enough to serve at your next brunch or party. The sweet acidity of the tomatoes balances perfectly with the richness of the cheese and the freshness of herbs. Serve them warm with a crusty baguette, or pair with grilled meats or pasta.

Full Recipe:

4 medium ripe tomatoes (Roma or vine-ripened preferred)
1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon Italian seasoning

Salt and pepper to taste
2 tablespoons fresh basil, chopped

Directions:

Preheat oven to 400°F (200°C).
Slice tomatoes in half horizontally and remove the seeds with a spoon if desired for less moisture.

Drizzle a baking sheet or oven-safe dish with olive oil.
Place the tomato halves cut-side up on the prepared dish.
Sprinkle each tomato with salt, pepper, and Italian seasoning.

Top each half with a generous amount of shredded mozzarella and a sprinkle of Parmesan cheese.
Bake for 15–18 minutes, or until the cheese is melted and bubbly and the tomatoes are tender.
Remove from oven and garnish with chopped fresh basil before serving.

Prep Time: 5 minutes | Cooking Time: 18 minutes | Total Time: 23 minutes
Kcal: 140 kcal | Servings: 4 servings

History and Origin

Tomatoes and cheese are a classic duo that appear in numerous global cuisines, but the concept of roasting tomatoes with cheese is believed to have roots in Mediterranean cooking, where fresh, sun-ripened produce and dairy are central to the diet. Italian cuisine, in particular, has long celebrated this pairing—think of the margherita pizza or caprese salad. Both showcase the harmony between sweet tomatoes, creamy cheese, and fresh herbs.

In southern Italy, tomatoes are often baked with mozzarella or Parmigiano-Reggiano and served as part of antipasti platters. The concept was likely adopted and adapted in various regions, especially in the United States, where quick and simple side dishes became increasingly popular during the 1950s and 60s, coinciding with the rise of oven-based cooking. This version—featuring mozzarella, Parmesan, olive oil, and fresh basil—is a delicious nod to those Italian roots while fitting seamlessly into the modern home kitchen.

Variations and Adaptations

One of the best things about Cheesy Baked Tomatoes is how versatile they are. Different regions and households often make their own twists on the classic. Here are a few fun and flavorful variations:

Mediterranean-Inspired: Swap out mozzarella for feta and add kalamata olives and oregano.

Tex-Mex Flair: Use shredded pepper jack or cheddar cheese, sprinkle with chili flakes, and top with a bit of avocado or cilantro.
French Twist: Incorporate gruyère or goat cheese, a touch of Dijon mustard under the cheese, and sprinkle fresh thyme over the top.
Vegan Option: Replace dairy cheese with your favorite plant-based mozzarella and nutritional yeast.

Stuffed Tomatoes: Hollow out the tomato halves more and stuff them with a mixture of breadcrumbs, garlic, and cheese for a heartier bite.

Whether you’re working with garden-fresh tomatoes in the summer or store-bought ones in colder months, there’s a way to make this dish shine year-round.

Nutritional Information

Despite their indulgent appearance, Cheesy Baked Tomatoes can be relatively light and nutritious, especially when made with moderation in mind. Here’s a general breakdown per serving (1–2 halves, depending on size):

Calories: ~140 kcal

Protein: ~6–8 grams
Fat: ~9 grams
Carbohydrates: ~5 grams

Fiber: ~1–2 grams
Sugars: ~3–4 grams
Calcium: ~15–20% DV

Vitamin C: ~25–30% DV
Vitamin A: ~15% DV
Potassium: ~350mg

Tomatoes are naturally low in calories and rich in vitamin C, potassium, folate, and lycopene—an antioxidant linked to heart and skin health. The cheese adds calcium and protein, but can increase the sodium and saturated fat, so moderation is key.

Serving Suggestions and Pairings

These tomatoes are delightful served straight out of the oven, but the possibilities are endless:

Appetizer Platters: Pair with olives, crackers, and cured meats.
With Pasta: Serve over olive oil-tossed angel hair pasta.

Brunch Side: Pair with eggs, toast, or breakfast potatoes.
Grilled Proteins: Complement grilled chicken or fish.
With Bread: Enjoy with crusty sourdough or focaccia.

On Salads: Top a fresh arugula salad with these cheesy tomatoes.

To drink, go with a crisp Sauvignon Blanc or herbal iced tea to balance the acidity and richness.

Tips and Tricks for Success

Choose firm tomatoes: Roma or vine-ripened work best.
Scoop out moisture: Less pulp equals less soggy results.
Cheese variety: Mix mozzarella with Parmesan or Pecorino for depth.

Preheat baking tray: For crispier bottoms.
Broil at the end: Adds a golden top—just 1–2 minutes under broiler.
Garnish fresh: Always finish with fresh herbs like basil or parsley for a final flavor pop.

Potential Health Benefits

Cheesy Baked Tomatoes may feel indulgent, but they offer wholesome benefits:

Tomatoes: Rich in lycopene (heart health), vitamin C, and potassium.

Mozzarella: Good source of calcium and protein.
Olive Oil: Packed with healthy fats and antioxidants.
Basil: Offers vitamin K and antibacterial essential oils.

Together, these ingredients make a satisfying dish that’s both comforting and nutrient-rich.

Conclusion

Cheesy Baked Tomatoes are proof that simple ingredients can create something truly magical. This dish brings together the sweetness of ripe tomatoes, the indulgence of gooey cheese, and the freshness of herbs in a way that’s both comforting and refined. Whether you’re an experienced home cook or just starting out in the kitchen, this recipe is a winner—easy to prepare, endlessly adaptable, and loved by all ages.

So next time you find a few tomatoes in your fridge and aren’t sure what to do with them, turn on the oven and let this recipe work its magic. Trust me—your taste buds (and dinner guests) will thank you.