If you’re looking for a show-stopping side that’s as easy as it is mouthwatering, look no further than Cheesy Baked Tomatoes. This dish captures summer on a plate: juicy, perfectly ripe tomatoes bubbling under a melty layer of sharp cheddar, crowned with crispy golden breadcrumbs and bright, fragrant herbs. With just a handful of ingredients and barely 25 minutes from start to finish, you can turn ordinary tomatoes into an unforgettable centerpiece. Whether you’re bringing it to a picnic or serving it as a weekday treat, these Cheesy Baked Tomatoes will steal the spotlight every time.
Ingredients You’ll Need
You don’t need a culinary degree to pull off Cheesy Baked Tomatoes—just a few staple ingredients and a sense of adventure in the kitchen. Each element here plays its part in creating irresistible flavor, texture, and color, making every bite pop. Here’s what you’ll gather:
- Tomatoes: Choose four large, ripe tomatoes (Roma or heirloom) for juicy flavor and sturdy structure; they’re the canvas for all the cheesy goodness.
- Shredded Sharp Cheddar Cheese: One and a half cups delivers tang and richness—feel free to grate it fresh for unbeatable meltiness.
- Panko Breadcrumbs: A half cup of these extra-crispy crumbs add crunch and contrast on top.
- Olive Oil: Two tablespoons helps the tomatoes roast perfectly and crisps up the topping beautifully; a little more is ideal for drizzling.
- Fresh Thyme Leaves (or Italian Seasoning): One teaspoon brightens up the whole dish with herbaceous notes; swap to Italian seasoning if you’re out of thyme.
- Salt and Freshly Ground Black Pepper: Add to taste—the seasoning draws out the tomato’s sweetness and ties all the flavors together.
How to Make Cheesy Baked Tomatoes
Step 1: Prep Your Tomatoes
Start by preheating your oven to 425°F (220°C) so it’s nice and hot for roasting. Slice each tomato in half vertically (from the stem end down), and gently scoop out the tough core with a small paring knife or spoon. The halves should stand up steadily—this is your base for building all that cheese and crunch.
Step 2: Arrange in Baking Dish
Lightly brush a baking dish with olive oil to prevent sticking and encourage even browning. Arrange your tomato halves cut side up in a single, snug layer. This helps keep all those delicious juices and toppings in place as they bake.
Step 3: Season the Tomatoes
This is where you coax out all the tomato’s natural sweetness. Sprinkle each half with a pinch of salt and a crack of black pepper, then scatter half of your fresh thyme (or Italian seasoning) over the cut surfaces. The heat will awaken the herbs, infusing every bite with aromatic freshness.
Step 4: Add Cheese and Breadcrumbs
Mound a generous handful of sharp cheddar onto each tomato half, letting the shreds cascade over the edges. Next, sprinkle a layer of panko breadcrumbs on top—don’t be shy! This is where the Cheesy Baked Tomatoes start looking irresistible, even before baking.
Step 5: Drizzle and Herb It Up
Drizzle a bit more olive oil over the cheese and crumbs for maximum golden crunch, then finish with the remaining thyme or seasoning. These little details ensure every layer gets love and flavor.
Step 6: Bake Until Bubbling
Pop the dish into your hot oven and bake for 10 to 15 minutes. You’re looking for the cheese to melt into bubbly puddles and the breadcrumbs to toast to a gorgeous golden brown. For a little extra crunch, slide the dish under the broiler for just 20 or 30 seconds—watch carefully so nothing burns!
Step 7: Serve Hot and Enjoy
Let your Cheesy Baked Tomatoes cool slightly so they hold together, then serve warm. They’re fantastic as a side dish or even a vegetarian main, especially when paired with crusty bread to scoop up all those melty, herby juices.
How to Serve Cheesy Baked Tomatoes
Garnishes
For a beautiful finishing touch, try scattering a little extra fresh thyme or finely chopped basil right over the top after baking. A sprinkle of flaky sea salt or a quick grind of black pepper just before serving is pure magic. If you love a little heat, a pinch of red pepper flakes adds zing that pairs perfectly with the rich cheddar.
Side Dishes
Cheesy Baked Tomatoes are stars on their own, but they shine even brighter with simple, thoughtful pairings. I love them next to grilled chicken or fish, a mound of garlicky pasta, or a big herby green salad. And don’t forget that rustic bread to mop up the flavorful juices—you’ll thank yourself later!
Creative Ways to Present
If you want to wow guests, try serving Cheesy Baked Tomatoes in individual ramekins for a personal touch, or plate them over a bed of sautéed spinach for extra color and nutrition. They’re also stunning as part of a vibrant summer platter with roasted vegetables and marinated olives.
Make Ahead and Storage
Storing Leftovers
Got a few tomatoes left after dinner? Let them cool to room temperature, then transfer to an airtight container. They’ll keep in the fridge for up to three days. The flavors will mellow and meld, meaning leftovers are honestly just as dreamy the next day.
Freezing
Although fresh tomatoes are best enjoyed right away, you can freeze Cheesy Baked Tomatoes if you’d like. Arrange cooled tomatoes on a baking sheet, freeze them individually, then transfer to a freezer-safe bag or container. Use within two months for best flavor and texture—the topping may lose some crispness, but the taste will still delight.
Reheating
To reheat, pop the tomatoes back into a 350°F (175°C) oven until warmed through and the cheese is melty, about 10 minutes. For even more crunch, broil them briefly before serving. Microwaving works too, but the tops won’t be as crisp.
FAQs
Can I use a different type of cheese for Cheesy Baked Tomatoes?
Absolutely! Mozzarella or Gruyère are fantastic melts, and a bit of Parmesan gives a sharp, salty edge. Play around with your favorites—the base recipe is flexible and forgiving.
Do I need to remove the seeds from the tomatoes?
No need to fuss with de-seeding. As long as you core the tomatoes and use ripe, firm ones, they’ll hold their shape beautifully and the seeds will add moisture and flavor as they bake.
Can I prep Cheesy Baked Tomatoes ahead of time?
You can easily prep the tomatoes with cheese and breadcrumbs a few hours in advance. Just cover and refrigerate, then pop them into the oven right before serving. It’s a time-saver if you’re entertaining!
What’s the best tomato variety for this recipe?
Heirloom and Roma tomatoes both work well. Heirlooms offer beautiful color and depth of flavor, while Romas tend to be a bit firmer and less watery—ideal for baking.
Are Cheesy Baked Tomatoes gluten-free?
As written, this recipe uses panko breadcrumbs which contain gluten. For a gluten-free version, simply swap in your favorite gluten-free breadcrumbs or crushed gluten-free crackers for the same crispy result.
Final Thoughts
There’s something so inviting about a bubbling dish of Cheesy Baked Tomatoes—it’s a recipe that tastes like sunshine and togetherness. If you’ve never tried tomatoes this way, trust me: you’re in for a treat. I hope this recipe becomes a regular in your kitchen and brings plenty of smiles to your table!
Print
Cheesy Baked Tomatoes Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cheesy Baked Tomatoes are summer on a plate—ripe, juicy tomatoes layered with sharp cheddar, crispy panko breadcrumbs, fresh herbs, and a drizzle of olive oil. Baked until golden and bubbly, this easy vegetarian side dish captures the freshness of tomato season and pairs perfectly with grilled mains or crusty bread.
Ingredients
Vegetables
- 4 large ripe tomatoes (Roma or heirloom)
Cheese
- 1 1/2 cups shredded sharp cheddar cheese
Bread Crumb Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon fresh thyme leaves (or Italian seasoning)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C). This high heat will help the tomatoes roast quickly while the topping gets golden and crisp.
- Prepare the Tomatoes: Slice the tomatoes in half vertically and gently remove the cores using a small knife or spoon, taking care not to scoop out too much flesh.
- Assemble in Baking Dish: Lightly oil a baking dish. Arrange the tomato halves cut-side up in a single layer to ensure even cooking and topping distribution.
- Season and Layer: Sprinkle salt, pepper, and half of the thyme (or Italian seasoning) over the tomatoes. Top each half with a generous mound of shredded cheddar, then sprinkle evenly with panko breadcrumbs.
- Drizzle and Herb Finish: Drizzle olive oil over the tops of the tomatoes and finish with the remaining thyme or seasoning to add extra flavor and help the breadcrumbs brown nicely.
- Bake: Bake the tomatoes for 10–15 minutes, or until the cheese is fully melted and the breadcrumbs are golden brown. The tomatoes should be juicy but still hold their shape.
- Broil for Crunch (Optional): For an extra-crispy topping, place the baking dish under the broiler for 20–30 seconds, watching carefully to prevent burning.
- Serve: Serve immediately while warm. These are delicious on their own, or try them alongside crusty bread for a simple main course or a satisfying side dish.
Notes
- For best results, use ripe, in-season tomatoes for maximum flavor and juiciness.
- You can substitute mozzarella or gouda for cheddar for a milder flavor profile.
- Add a sprinkle of grated Parmesan for extra savory depth.
- Fresh basil or oregano can be swapped for thyme or Italian seasoning.
- The dish is best served fresh but can be reheated in a toaster oven to restore crispiness.
- Works well as a side to grilled meats or as a vegetarian main with salad and bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side-dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tomato half (1/4 of recipe)
- Calories: 210
- Sugar: 4g
- Sodium: 330mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg