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    Home » Recipes » Side Dishes

    Baked Tomatoes

    Published: Jul 20, 2021 · Modified: Sep 10, 2022 by Elizabeth · 2 Comments

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    Jump to Recipe - Print Recipe
    Two images of a close up of baked tomatoes. Between the pictures is a blue graphic with the title in yellow and aqua letters.

    These baked tomatoes are so easy and so good you’ll find yourself craving them again and again. In this recipe, red tomatoes are scooped, seasoned and filled with parmesan and mozzarella cheese. Then they’re baked and briefly broiled until the cheese is melted and golden.

    A close up of a baked tomatoes still on a parchment lined baking sheet.

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    Ingredients

    The ingredients arranged in glass bowls on a white table. Each one has a label in dark blue letters above or beside it.
    • Tomatoes – Medium size tomatoes are best for this recipe. We used red tomatoes, they usually come with the vine still attached. They’re a good size and mighty tasty.
    • Oil – Extra virgin olive oil works well with the tomato and spices.
    • Spices – We’ll add extra flavor to the tomatoes with salt (we use kosher salt), garlic powder, dried oregano and black pepper.
    • Cheese – Parmesan and mozzarella cheese make these tomatoes over-the-top delicious.

    Recipe tips

    • Choose tomatoes that are ripe, but not overripe. They should still have a firmness to them. If they are too ripe, they will be tender and might tear with all the handling. We need them to hold their shape while scooping and baking.
    • I’m a fan of hand shredding cheese instead of buying pre-shredded. Like for these chicken enchiladas and a frito pie casserole hand shredded is the way to go. But, for these baked tomatoes packaged shredded mozzarella will work fine. Try to use whole milk mozzarella instead of part-skim because it melts better.

    Instructions

    Preheat the oven to 400°F and line a baking sheet with parchment paper. Add the salt, garlic powder, oregano and black pepper to a small bowl. Stir to combine.

    A tomato with one end cut off on a white cutting board.

    Slice a thin piece off the ends of each tomato. Try not to cut through the flesh.

    A small spoon removing the seeds from a tomato half.

    Cut each tomato in half – in the middle, not end to end. Use a small spoon to gently scoop out the seeds.

    Pat the tomatoes dry and place them (scooped side up) on a parchment paper lined baking sheet. Arrange them so that they are not touching.

    A blue silicone brush applying oil to a tomato half.

    Brush the tops and inside of the tomato with the olive oil.

    Scooped tomato halves sprinkled with seasoning.

    Sprinkle the seasoning mix evenly inside and over the tomatoes.

    Grated parmesan being added to a hollowed out tomato half.

    Add ½ teaspoon of grated parmesan cheese to each half.

    Shredded mozzarella cheese being added to a tomato half.

    Add about 2 heaping tablespoons of mozzarella cheese to each. Then, top each with a pinch of parmesan cheese and a pinch of dried oregano.

    Bake the tomatoes

    • Bake the tomatoes for 10 minutes until the cheese melts and the tomatoes soften.
    • Turn off the oven and turn on the broiler to low-broil to brown the cheese.
    • Broil the tomatoes for 1½ – 2 minutes but keep an eye on them. Turn on the oven light and stay right next to it, peeking in often. The cheese will brown quickly and can go from lightly browned and beautiful to burnt in no time.

    Serve the baked tomatoes as an appetizer or a side dish to your favorite meal.

    A baked tomato piece held up by a black spatula. The remaining tomatoes can be seen in the background on a parchment paper lined baking sheet.

    If you like this recipe, you may also like these easy side dishes:

    • Asparagus Rolls
    • Garlic Parsley Potatoes
    • Three Bean Salad
    • Loaded Potato Salad
    • Garlic Dill Potatoes

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    Check out the Web Story for this cheese stuffed baked tomatoes for a quick visual on making this delicious recipe.

    A close up of a baked tomatoes still on a parchment lined baking sheet.
    Print Recipe
    5 from 1 vote

    Baked Tomatoes

    These baked tomatoes are scooped, seasoned and filled with parmesan and mozzarella cheese.
    Prep Time20 mins
    Cook Time12 mins
    Total Time32 mins
    Course: Side Dish
    Cuisine: American
    Keyword: tomatoes
    Servings: 4
    Calories: 224kcal
    Author: Elizabeth

    Ingredients

    • 4 Medium Tomatoes thin slice of ends cut off, cut in half and seeds scooped
    • 2 teaspoons Olive Oil
    • ½ teaspoon Salt we use kosher salt
    • ¼ teaspoon Garlic Powder
    • ¼ teaspoon Dried Oregano plus a pinch to top each tomato
    • ¼ teaspoon Black Pepper
    • 3 tablespoons Parmesan Cheese grated
    • 1½ – 2 cups Shredded Mozzarella

    Instructions

    • Preheat the oven to 400°F
    • Line a baking sheet with parchment paper
    • Add the salt, garlic powder, oregano and black pepper to a small bowl. Stir to combine.
    • Slice a thin piece off the ends of each tomato. Try not to cut through the flesh.
    • Cut each tomato in half – in the middle, not end to end.
    • Use a small spoon to gently scoop out the seeds. Try to leave the flesh undisturbed.
    • Pat the tomatoes dry and place them (scooped side up) on the parchment paper lined baking sheet. Arrange them so that they are not touching. Give each its own space.
    • Brush the tops and inside of the tomato with olive oil.
    • Sprinkle the seasoning mix evenly inside and over the tomatoes.
    • Add ½ teaspoon of grated parmesan cheese to each half.
    • Add about 2 tablespoons of mozzarella cheese to each.
    • Top each with a pinch of parmesan cheese and a pinch of dried oregano.
    • Bake the tomatoes for 10 minutes until the cheese melts and the tomatoes soften.
    • Turn off the oven and turn on the broiler to low-broil to brown the cheese
    • Broil the tomatoes for 1½ – 2 minutes but keep an eye on them. Turn on the oven light and stay right next to it, peeking in often. The cheese will brown quickly and can go from lightly browned and beautiful to burnt in no time.
    • Serve the baked tomatoes as an appetizer or a side dish to your favorite meal.

    Notes

    Choose tomatoes that are ripe, but not too ripe so that they hold up to scooping and baking.

    Nutrition

    Serving: 2g | Calories: 224kcal | Carbohydrates: 6g | Protein: 15g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 708mg | Potassium: 343mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1435IU | Vitamin C: 17mg | Calcium: 342mg | Iron: 1mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

    More Side Dishes

    • Potato Egg Salad
    • Mango Salsa
    • Marinated Tomatoes
    • Easy Coleslaw
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    Reader Interactions

    Comments

    1. Mona Peterson

      April 09, 2022 at 4:48 pm

      omg what a dish. You guys are amazing

      Reply
      • Elizabeth

        April 10, 2022 at 12:08 pm

        Hi Mona, thank you for your kind comment.

        Reply

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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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