Cheesy Baked Tomatoes - knedir Recipes

The beauty of this recipe lies in its simplicity—just a few staple ingredients transform into an irresistible side or appetizer. Juicy Roma tomatoes are baked until tender and bubbly, then smothered in gooey mozzarella and finished with the fresh zing of basil.

Whether you’re prepping a summer picnic, a family dinner, or a quick snack, these Cheesy Baked Tomatoes will be your new go-to. They’re low in carbs, high in flavor, and ready in under 20 minutes—what more could you ask for in a crowd-pleasing dish?

Full Recipe:

4 ripe Roma tomatoes, halved lengthwise
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and black pepper, to taste
Fresh basil leaves, chopped (for garnish)

Directions:

Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.
Arrange the halved tomatoes cut side up on the prepared sheet.
Drizzle olive oil over the tomatoes and season with garlic powder, salt, and pepper.
Sprinkle mozzarella evenly on each tomato half, followed by a generous pinch of Parmesan.
Bake for 10–15 minutes, until the cheese is melted and bubbly, and the tomatoes are slightly softened.
Remove from oven and let cool for 2–3 minutes.
Garnish with fresh basil before serving.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes
Kcal: 120 kcal | Servings: 4 servings

Recipe Overview

Cheesy Baked Tomatoes are the kind of simple yet delicious dish that makes you wonder why you haven’t been making them all along. With their rich, roasted flavor and cheesy goodness, they strike a beautiful balance between comfort food and healthy fare. These tomatoes are halved, seasoned, topped with mozzarella and Parmesan, then baked until golden and bubbling. Perfect as a snack, a side dish, or even a light appetizer, they’re as versatile as they are flavorful.

Whether you’re whipping them up on a busy weeknight or serving them to guests at a garden party, they’re ready in about 20 minutes and deliver maximum flavor with minimal effort. Plus, they’re naturally gluten-free, low-carb, and customizable for various dietary needs. You can enjoy them warm out of the oven or at room temperature—either way, they’re absolutely mouthwatering.

History and Origin

The combination of tomatoes and cheese is one that transcends borders and culinary traditions. While this exact baked version is a relatively modern twist, the roots of the dish go deep into the culinary traditions of Southern Europe—particularly Italy and the Mediterranean basin.

In Italian cooking, dishes like caprese salad (tomatoes, mozzarella, basil, and olive oil) and melanzane alla parmigiana (eggplant Parmesan) reflect a longstanding love affair between ripe vegetables and creamy cheeses. Baked tomatoes, often stuffed or roasted, have long been used in Italian cuisine to elevate the fruit’s natural umami sweetness. Add some cheese, and you’ve got a dish that feels both rustic and gourmet.

American cuisine has borrowed heavily from these traditions, especially in the fusion of comfort food with fresh produce. Baked tomatoes with cheese likely emerged from home kitchens seeking a quick, savory snack using pantry staples—and the idea stuck around because, well, it’s delicious. With the growing interest in Mediterranean diets and low-carb cooking, cheesy baked tomatoes have found their way into modern food blogs and kitchen rotations around the globe.

Variations and Adaptations

One of the most delightful things about Cheesy Baked Tomatoes is their adaptability. While the classic version uses mozzarella and Parmesan, you can easily swap in other cheeses to suit your taste or pantry availability. Here are a few popular twists:

Greek-style: Use crumbled feta, oregano, and a drizzle of olive oil for a Mediterranean flair.
Mexican-inspired: Try pepper jack or queso fresco with chopped cilantro and a dash of cumin.
Herbed breadcrumbs: Add a sprinkle of seasoned breadcrumbs for a crispy topping.
Stuffed tomatoes: Scoop out some of the flesh and fill with a mixture of rice, herbs, and cheese before baking.
Vegan version: Use dairy-free cheese alternatives and nutritional yeast for a satisfying plant-based option.

You can also change the tomato variety. Roma tomatoes are great for their firmness, but beefsteak tomatoes offer a larger surface area, while cherry tomatoes halved and baked can become bite-sized, cheesy hors d’oeuvres.

Nutritional Information

Let’s take a closer look at what’s going on nutritionally in this deceptively simple dish. One serving (about two halves of a medium Roma tomato with cheese) contains roughly:

Calories: 120–140 kcal
Protein: 6–8 grams
Fat: 9–10 grams
Carbohydrates: 4–5 grams
Fiber: 1–2 grams
Sugar: 2–3 grams

Tomatoes are low in calories and rich in vitamin C, potassium, folate, and vitamin K. They’re also an excellent source of lycopene, a powerful antioxidant known for its heart-protective and cancer-fighting properties.

Mozzarella brings in calcium, protein, and vitamin B12, while Parmesan adds depth with a punch of umami and additional calcium and phosphorus. Using olive oil instead of butter or other fats helps keep the dish heart-healthy thanks to its monounsaturated fats.

Serving Suggestions and Pairings

There are so many creative ways to serve Cheesy Baked Tomatoes that you’ll never get bored:

As a side dish: Serve them alongside grilled chicken, roasted salmon, or a juicy steak.
On toast: Top sourdough or ciabatta slices with the baked tomatoes for a rustic bruschetta twist.
With pasta: Serve over angel hair or spaghetti for an easy, elegant meal.
In a salad: Let them cool slightly, then toss with mixed greens, olives, and cucumbers.
With eggs: Pair with a sunny-side-up egg for a savory brunch plate.

For drinks, consider light white wines like Sauvignon Blanc or Pinot Grigio. If you prefer non-alcoholic options, herbal iced tea or a sparkling lemon water complements the freshness of the dish without overpowering it.

Tips and Tricks for Success

Here are some tried-and-true tricks to ensure your Cheesy Baked Tomatoes turn out perfect every time:

Use firm tomatoes: Softer tomatoes may become too mushy during baking. Roma or plum tomatoes hold their shape best.
Don’t overbake: You want the cheese to melt and bubble, not burn. Keep an eye on them at the 12-minute mark.
Salt after baking (optional): Tomatoes release liquid when salted. For less moisture, salt them after baking or blot with a paper towel.
Add fresh herbs after baking: Basil and other herbs wilt under high heat. Sprinkle them on as a garnish for maximum flavor and color.
Use parchment or foil: Easy cleanup and prevents sticking, especially when cheese melts and crisps around the edges.

Potential Health Benefits

Aside from being incredibly tasty, Cheesy Baked Tomatoes come with a few impressive health perks:

Heart Health: Thanks to tomatoes’ lycopene content and olive oil’s healthy fats, this dish supports cardiovascular wellness.
Bone Strength: With cheese providing calcium, phosphorus, and vitamin K, this dish supports strong bones and teeth.
Weight Management: Low in carbs and calories but high in flavor, this dish makes a great option for those watching their weight.
Anti-inflammatory Effects: Tomatoes and olive oil have anti-inflammatory properties, which can support overall health.
Immune Support: The combination of vitamin C (from tomatoes) and zinc (found in cheese) helps strengthen the immune system.

For those following low-carb, keto, or gluten-free diets, this dish checks all the boxes while still delivering satisfaction and comfort.

Conclusion

Cheesy Baked Tomatoes are proof that simple ingredients can create something spectacular. They’re quick to make, endlessly versatile, and packed with flavor and nutrients. Whether you’re new to cooking or a seasoned kitchen pro, this recipe is nearly foolproof and can be tailored to suit any taste or occasion.

Next time you have a few tomatoes sitting on the counter and a bag of cheese in the fridge, give this dish a try. It might just become your new favorite way to enjoy tomatoes—and a staple on your weekly menu.