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

Baked Tomatoes

These baked tomatoes are scooped, seasoned and filled with parmesan and mozzarella cheese.
Course Side Dish
Cuisine American
Keyword tomatoes
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4
Calories 224kcal
Author Elizabeth


  • 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


  • 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.


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


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