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
Scale
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