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!
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.
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. I like to serve these baked tomatoes as a side with grilled chicken breasts, baked pesto salmon, creamy garlic scallops, or pan seared ribeyes. 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
