Baked Tomatoes with Cheese Easy Recipe – Best Cheesy Side Dish

Introduction

Hot, bubbling cheese over juicy, roasted tomatoes is one of those simple pleasures I never get tired of. The aroma alone—herbs mingling with sweet tomato, gooey cheese stretching with every bite—makes everyone in my house drift to the kitchen. You know, I first threw together these baked tomatoes with cheese on a weeknight, desperate for a side dish that was both quick and a bit special. I didn’t expect them to be so good that we’d end up fighting over the last one!

Honestly, this recipe for baked tomatoes with cheese is my go-to when I want something easy but impressive. It’s perfect for those days when you want a pop of color and flavor on your dinner table without a ton of fuss. I’ve made these for family dinners, as part of a lazy Sunday brunch, and even at holiday potlucks—they never last long. The best part? They’re ridiculously easy to assemble with ingredients I usually have on hand.

What I love most is how customizable this dish is. Whether you’re using big, juicy beefsteaks or sweet little Roma tomatoes, you can make it your own with the cheese and herbs you love. After baking these baked tomatoes with cheese dozens of times, I can say they’re one of my most reliable recipes. This dish is a brilliant solution for busy cooks, picky eaters, and anyone craving a cheesy, savory side that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

Let me tell you, these baked tomatoes with cheese aren’t just another veggie side—they’re the kind that everyone remembers and asks for again. I’ve made this recipe for years, testing tweaks and shortcuts, and I’m convinced it’s close to perfect.

• Quick & Easy: Ready in under 30 minutes, even if you’re multitasking dinner. Perfect for weeknights when you need a cheesy fix fast.
• Simple Ingredients: You probably have everything you need—just tomatoes, your favorite cheese, a few pantry staples, and fresh herbs if you have them.
• Perfect for Any Occasion: I’ve served these for Sunday brunch, alongside roast chicken, and even as a party appetizer. They always fit in.
• Crowd-Pleaser: Kids inhale them, adults rave about them, and even folks who claim they don’t love tomatoes go back for seconds.
• Unbelievably Delicious: The way the cheese melts into the tomato, bubbling and golden, makes every bite pure comfort.

What sets this baked tomatoes with cheese recipe apart? First, I like to scoop out a bit of the tomato pulp so there’s a perfect little well for the cheese. That means every bite is juicy, cheesy, and never soggy. You can use mozzarella for classic stretch, cheddar for sharpness, or even goat cheese for a tangy twist. The herbs add just enough freshness to keep things light, and a sprinkle of breadcrumbs gives a lovely crunch on top.

This isn’t just a side—it’s the kind of dish that turns a simple meal into something memorable. It’s comfort food, but lighter and brighter. You can whip it up last minute when guests drop by, or make it ahead for a family feast. If you’re after a cheesy side that’s easy, gorgeous, and totally irresistible, you’ll love these baked tomatoes with cheese as much as I do.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and melt-in-your-mouth texture—no fancy shopping trips needed. Most of these are pantry or fridge staples, and you can easily swap in what you have on hand. Here’s what you’ll need:

• Tomatoes (4 large or 6 medium, about 2 lbs / 900 g): Firm and ripe, but not overly soft. Beefsteak, heirloom, or Roma tomatoes all work well. If using smaller tomatoes, just slice in half and scoop a bit of the core.
• Cheese (1 cup / 100 g, shredded or crumbled): Mozzarella is my classic go-to for stretch (I love Galbani or Belgioioso). Cheddar gives a sharp bite. For a gourmet twist, try feta, goat cheese, or a mix of parmesan and fontina. Use dairy-free cheese shreds if needed.
• Olive Oil (2 tbsp / 30 ml): Extra virgin is best for flavor, but regular olive oil works too. Brushing the tomatoes helps prevent sogginess and adds a subtle richness.
• Garlic (2 cloves, minced): Adds depth and that classic Italian flavor. Swap with 1/2 tsp garlic powder if you’re in a pinch.
• Fresh Basil or Parsley (2 tbsp, chopped): Brings a pop of color and herbal freshness. Dried Italian seasoning works if you don’t have fresh.
• Salt & Black Pepper (to taste): I usually use about 1/2 tsp sea salt and 1/4 tsp pepper for balance.
• Breadcrumbs (2 tbsp / 15 g, optional): Panko or regular—adds a nice crunch. For gluten-free, use GF breadcrumbs or skip entirely.
• Parmesan Cheese (2 tbsp / 15 g, grated, optional): For extra savory flavor and a golden top. Totally optional, but highly recommended!
• Optional Add-ins: Red pepper flakes for heat, oregano for more Italian vibes, or even a drizzle of balsamic glaze after baking for a touch of sweetness.

Ingredient Tips:

• Tomato Selection: Choose tomatoes that feel heavy for their size; they’ll be juicier and more flavorful. Overly watery or mushy tomatoes can make the dish soggy.
• Cheese Variations: Mixing cheeses (like mozzarella and parmesan) gives a more complex flavor. For a lighter dish, use part-skim mozzarella or reduced-fat cheese.
• Seasonal Swaps: In late summer, try sun-ripened heirloom tomatoes for incredible flavor. In winter, Roma tomatoes hold up best when baked.
• Substitutions: Use vegan cheese and gluten-free breadcrumbs to make this dairy- and gluten-free. For a Mediterranean twist, add a bit of crumbled feta and chopped olives.

Equipment Needed

You don’t need anything fancy to make baked tomatoes with cheese—just a handful of basic kitchen tools. Here’s what I use every time:

• Baking Dish or Sheet Pan: I like a 9×13-inch (23×33 cm) baking dish for family-style serving. A rimmed sheet pan works if you want more crispy edges.
• Sharp Knife: Essential for slicing tomatoes cleanly. Serrated knives work especially well on ripe tomatoes.
• Cutting Board: A sturdy, non-slip board makes prep safer and quicker.
• Mixing Bowl: For tossing cheese and herbs, or mixing the breadcrumb topping.
• Spoon or Small Scoop: To gently remove some of the tomato seeds and pulp (if desired).
• Basting Brush: For brushing tomatoes with oil. You can use your hands if you don’t have one—no stress.
• Measuring Cups and Spoons: For the cheese, oil, and seasonings.
• Aluminum Foil (optional): If your cheese browns too quickly, covering loosely helps finish baking without burning.

If you don’t have a basting brush, just drizzle the oil and use the back of a spoon to spread it. I’ve tried both ceramic and metal pans—ceramic gives a bit more even cooking, but both work great. For easy cleanup, line your pan with parchment. And don’t stress about missing a piece of equipment; this recipe is forgiving. Just keep an eye on the cheese as it bakes!

Preparation Method

1. Preheat your oven: Set to 400°F (200°C). Give it a good 10-15 minutes to get nice and hot. This helps the tomatoes bake evenly and cheese to bubble up perfectly.
2. Prepare the tomatoes: Wash and dry your tomatoes. Slice them in half horizontally (across the equator, not stem-to-bottom). If your tomatoes are extra juicy, use a spoon to gently scoop out some of the seeds and pulp—just enough to make a shallow well, but keep the walls intact. This helps avoid soggy bottoms.
3. Season the tomatoes: Arrange the tomato halves, cut side up, in your baking dish. Drizzle each half with about 1/2 teaspoon olive oil. Sprinkle with salt and pepper. If you like garlic, rub a cut clove over each tomato or sprinkle with minced garlic. Let the tomatoes sit while you prep the topping—salt draws out a bit of moisture for better roasting.
4. Mix the cheese and herbs: In a small bowl, combine 1 cup (100 g) shredded cheese with half the fresh herbs (about 1 tbsp). Toss in the minced garlic if you haven’t added it already. For extra crunch, add 2 tbsp breadcrumbs and 2 tbsp grated parmesan. Stir everything together.
5. Stuff and top the tomatoes: Spoon the cheese mixture generously onto each tomato half, pressing it lightly so it sticks. If you love a crispy top, sprinkle a little extra cheese and breadcrumbs. Try to keep the cheese inside the “well” you made—this prevents a cheesy mess in the oven.
6. Bake: Slide the dish into the preheated oven. Bake for 18-22 minutes, until the cheese is melted, golden, and bubbling and the tomatoes are tender but still holding their shape. If you notice the cheese browning too quickly, cover loosely with foil for the last few minutes. (Pro tip: For extra color, broil for 1-2 minutes at the end—just watch closely so it doesn’t burn!)
7. Garnish and serve: Remove from the oven and let cool for 5 minutes; the cheese will set up a bit, making it easier to serve. Sprinkle with remaining fresh herbs and a pinch of red pepper flakes or extra parmesan if you like.
8. Serving note: These are best served warm, but honestly, I’ve eaten leftovers cold straight from the fridge more than once. The flavors intensify as they rest!

Troubleshooting Tips:

• Cheese sliding off? Try scooping a slightly deeper well in the tomato and patting it dry before stuffing.
• Too watery? Remove a bit more pulp or pre-salt the tomatoes and drain off excess liquid before baking.
• Cheese not browning? Finish with a quick broil, but watch closely.

Personal tip: I always make a double batch—these disappear fast, and leftovers are gold!

Cooking Tips & Techniques

I’ve picked up a few tricks over countless rounds of baking these tomatoes. Here’s what makes a difference:

• Pre-salt the tomatoes: After cutting and scooping, sprinkle the cut sides with salt and let them sit for 10 minutes. This draws out some water so you don’t end up with a watery dish.
• Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents, making it less melty. Grate your own for the best gooey pull!
• Don’t overstuff: You want a generous amount of cheese, but if you pile it too high, it’ll spill over and burn on the pan. Fill the tomato cavity, then gently press the cheese down.
• Bake at a high temperature: 400°F (200°C) is ideal. It’s hot enough to caramelize the cheese but not so hot the tomatoes collapse.
• Watch the broiler: If you finish with a broil, never walk away! Cheese can go from golden to burnt in seconds (I’ve learned this the hard way).
• Mix up the cheese: Combining mozzarella for stretch and parmesan for sharpness is my favorite. Sometimes I’ll sprinkle a little feta on top for tang.

Common mistakes:

• Using overripe tomatoes: They tend to fall apart. Aim for tomatoes that give slightly but aren’t mushy.
• Skipping the oil: It helps the tomatoes roast instead of steam and keeps the cheese from drying out.

Personal lesson: The first time I made these, I used very watery tomatoes and didn’t salt them first. Let’s just say it was more like tomato soup with cheese on top! Prepping the tomatoes right really does make all the difference. Multitask by prepping the cheese while the oven preheats and tomatoes sweat—makes the process seamless. Stick to these tips and your baked tomatoes with cheese will come out perfect every time.

Variations & Adaptations

This baked tomatoes with cheese recipe is super flexible. Here are some tasty ways to change things up or fit your dietary needs:

• Low-Carb/Keto: Skip the breadcrumbs entirely, or use crushed pork rinds for crunch. Go heavy on the cheese for extra satisfaction.
• Vegan: Use your favorite plant-based cheese shreds and a drizzle of olive oil. Vegan parmesan or nutritional yeast gives a savory kick.
• Spicy: Add sliced jalapeños, sprinkle with red pepper flakes, or mix a pinch of cayenne into the cheese.
• Herbed: Mix in chopped rosemary, thyme, or oregano with the cheese for a different flavor profile. Sometimes I’ll use dill and feta for a Mediterranean vibe.
• Stuffed Version: For a heartier dish, add a layer of cooked quinoa, rice, or sautéed spinach under the cheese.
• Different Cooking Methods: Grill the stuffed tomatoes on a foil-lined grill (medium heat, lid closed) for 10-12 minutes for a smoky flavor. Air fryer? 375°F (190°C) for 8-10 minutes—just check early.
• Allergen Substitutions: Use gluten-free breadcrumbs or skip them. For dairy allergies, dairy-free cheese works surprisingly well, especially when mixed with olive oil for creaminess.

Personal favorite: I love swapping in goat cheese and a drizzle of honey for a sweet-salty combo that’s next-level. Don’t be afraid to experiment—this recipe welcomes your twist!

Serving & Storage Suggestions

Baked tomatoes with cheese are best served hot and fresh from the oven, when the cheese is gooey and the tomatoes are juicy. I love plating them on a big white platter, sprinkled with fresh herbs for a pop of color.

• Serving temperature: Warm, just after baking. They’re also tasty at room temp for buffets.
• Presentation: Pair with grilled chicken, roast beef, or spoon over toasted bread for a rustic starter. They work beautifully with eggs at brunch, too.
• Complementary dishes: Serve with a crisp green salad, garlic bread, or a glass of chilled white wine.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The tomatoes will release some liquid, but the flavor intensifies (it’s honestly great cold, too).
• Freezing: Not recommended. The tomatoes get mushy and the cheese loses its texture.
• Reheating: Warm in a 350°F (175°C) oven for 10 minutes, or microwave in 30-second bursts until just heated through. Add a sprinkle of fresh cheese before reheating for extra melty goodness.

Tip: If the tomatoes release too much liquid in the fridge, just spoon them out onto a paper towel before reheating. Still delicious!

Nutritional Information & Benefits

This baked tomatoes with cheese recipe is packed with nutrients—each serving (one tomato half) is about 120 calories, with 7g protein, 5g carbs, and 8g fat (based on mozzarella and no breadcrumbs). Tomatoes offer vitamin C, potassium, and antioxidants (hello, lycopene!), while cheese brings protein and calcium for strong bones.

It’s naturally gluten-free if you skip the breadcrumbs or use a GF version, and you can easily make it low-carb or vegetarian. Watch out for dairy if you’re allergic—use plant-based cheese as needed. I love that this dish feels indulgent but still fits into a healthy routine—especially if you’re aiming for more veggies with dinner!

Conclusion

If you’re looking for a cheesy side dish that’s as easy as it is irresistible, these baked tomatoes with cheese are a must-try. I keep coming back to this recipe for its flavor, simplicity, and the way it always earns compliments. Whether you stick with the classic version or add your own twist, you’re in for a treat.

Try it out, and don’t be afraid to mix up the cheeses or herbs to suit your mood. Every time I make baked tomatoes with cheese, I remember why it’s a staple in my kitchen—simple, stunning, and oh-so-satisfying. If you give this recipe a spin, let me know your favorite variation or how you served it! Leave a comment, share with friends, or tag your creations—I’d love to see your cheesy tomato masterpieces.

Now, go grab those tomatoes and make some kitchen magic. Your taste buds will thank you!

FAQs

Can I use cherry or grape tomatoes for this recipe?

Yes! Just slice them in half, scoop out a little pulp if possible, and reduce baking time to 12-15 minutes. They make adorable bite-sized appetizers.

What’s the best cheese for baked tomatoes with cheese?

Mozzarella is classic for meltiness, but you can use cheddar, feta, parmesan, or even goat cheese. Mixing cheeses often gives the best flavor and texture.

How do I keep the tomatoes from getting soggy?

Scoop out some seeds and pulp, pre-salt the tomatoes, and use firm, ripe (not mushy) tomatoes. Baking at a high temperature helps, too.

Can I prep these ahead of time?

Yes! Assemble the tomatoes (without baking), cover, and refrigerate for up to 8 hours. Bake just before serving for best results.

Is this recipe gluten-free?

It can be! Simply use gluten-free breadcrumbs or omit them. The rest of the ingredients are naturally gluten-free.

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