Tasty Baked Tomatoes with Cheese Recipe is one of those simple pleasures that can brighten up any meal or stand alone as a snack. I remember the first time I baked tomatoes with cheese it was a happy accident when I was trying to use up some ripe tomatoes and leftover cheese. The result? A warm, gooey, slightly tangy dish that instantly became a favorite.
Why You’ll Love Baked Tomatoes with Cheese Recipe
Ever thought tomatoes and cheese were just a salad combo? Think again. Baking tomatoes with cheese brings out a rich, caramelized flavor that’s hard to beat. The cheese melts into the tomato, creating a creamy, savory bite with a hint of sweetness from the roasted tomato. It’s like a little oven magic that turns humble ingredients into something special. Plus, it’s super easy, which means no stress in the kitchen.
Variation I’ve Tried
I like to mix things up depending on what’s in my fridge or pantry. Sometimes I swap out the usual mozzarella for sharp cheddar or even a bit of feta for tang. Adding herbs like basil or thyme gives an extra layer of flavor. For a bit of a kick, a sprinkle of chili flakes works wonders. Have you ever tried adding breadcrumbs on top? It adds a nice crunch that contrasts beautifully with the soft tomato and melted cheese.
Tasty Baked Tomatoes with Cheese
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tomatoes in half and scoop out some of the seeds to create a small cavity.
- Drizzle tomatoes with olive oil and sprinkle with salt, pepper, and oregano.
- Top each tomato half with grated cheese.
- Place the tomatoes on a baking sheet and bake for 15-20 minutes until cheese is melted and golden.
- Serve warm as an appetizer or side dish.
Notes
Helpful Tips
- Use ripe but firm tomatoes to avoid sogginess.
- Don’t skimp on the cheese; it’s the star here.
- Keep an eye on the baking time; cheese can go from golden to burnt quickly.
- If you want a smokier flavor, try adding a dash of smoked paprika.
Leftovers
If you have leftovers (rare, but it happens), store them in an airtight container in the fridge for up to two days. Reheat gently in the oven or microwave, but be aware that tomatoes might release some juice, making the dish a bit saucier.
Common Mistakes to Avoid
- Using underripe tomatoes can result in a bland dish.
- Overcrowding the baking dish prevents even cooking.
- Forgetting to season the tomatoes before baking dulls the flavor.
- Baking at too high a temperature can burn the cheese before the tomatoes cook through.
Nutrition Facts
- Calories: 180 kcal
- Carbohydrates: 10 g
- Protein: 12 g
- Fat: 11 g
- Fiber: 2 g
- Sugar: 6 g