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My go-to fancy side dish is this baked tomato creation that turns basic items from your pantry into something truly wonderful. When juicy tomatoes meet melted cheese, you get this amazing flavor combo that hits the spot every time.
I whipped these baked tomatoes up for the first time when friends dropped by and I needed something quick on the side. They couldn't stop talking about them, and now they're part of my weekly rotation, especially when summer tomatoes are at their best.
Ingredients
- Roma tomatoes: Their sturdy build stands up to heat and the shape gives you perfect serving sizes
- Parmesan cheese: Brings that nutty, salty kick - grab the freshly grated kind instead of the stuff in the shaker
- Mozzarella cheese: Gives you that awesome stretchy pull when melted - whole milk fresh mozz tastes way better
- Fresh basil: Adds brightness to everything - pick leaves that look bright green without any dark spots
- Olive oil: Just a tiny bit helps everything roast nicely and adds richness - go for extra virgin if you can
Step-by-Step Instructions
- Get Your Oven and Pan Ready:
- Turn your oven to 400°F and put parchment on a baking sheet. This keeps stuff from sticking and makes cleanup a breeze. Wait until the oven's fully hot before you put the tomatoes in so they cook evenly.
- Cut and Set Up Tomatoes:
- Slice those Roma tomatoes about 1/4 inch thick and lay them on your lined baking sheet. Leave a bit of room between each so the heat can flow around them. When they're all the same thickness, they'll all cook the same.
- Add Your Cheese Layers:
- First put some Parmesan on each tomato slice to make a tasty base. Then add a good amount of mozzarella on top. These two cheeses work together to give you the best taste and that gooey texture when they melt.
- Scatter On Fresh Herbs:
- Sprinkle chopped basil all over your cheese-topped tomatoes. As it heats up, the basil will get slightly crispy and release its amazing smell into the cheese and tomatoes.
- Add a Touch of Oil:
- Gently pour a little olive oil over each slice. This helps them roast properly and makes them look shiny when done. Don't go overboard - use a small spoon to control it.
- Bake Until Done:
- Stick the baking sheet in your hot oven for about 8-10 minutes until you see the cheese getting bubbly and the tomatoes getting soft. They should stay shaped but feel tender.
- Brown the Top:
- Switch to the broil setting and keep an eye on things as the cheese turns golden, usually in just 2-3 minutes. This last step gives you that yummy caramelized flavor and makes everything look super appetizing.
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What I love most about making this is using basil straight from my summer garden. I grow different types on my patio, and when fresh basil hits that warm cheese, it brings back memories of family meals where we'd all try to grab the last tomato. Seriously, just the smell will bring everyone running to the kitchen.
Serving Suggestions
These baked tomatoes go with pretty much any main dish. They're especially good next to some simple grilled chicken or steak to make a complete dinner. The tomato's tang cuts through fatty meats perfectly. If you're serving them as appetizers, arrange them on a white plate with some fresh basil leaves for decoration. The bright red tomatoes with golden cheese on top look absolutely stunning.
Seasonal Variations
This dish really shines with summer tomatoes, but you can make it all year with a few tweaks. In winter when tomatoes aren't so flavorful, roast them an extra 5 minutes to bring out more sweetness. During peak season, try using different heirloom tomatoes for amazing colors. Each type brings its own flavor - some are sweet and tangy, others are rich and deep. For special occasions, toss some pine nuts on top before broiling to add crunch and nuttiness.
Make It Ahead
These tomatoes are great for getting ready before company comes. You can set everything up to 4 hours before cooking - just keep the prepared tray in the fridge. When your guests arrive, just pop them in the oven and you'll have hot appetizers with hardly any work. If you somehow end up with leftovers (which rarely happens), they're awesome for breakfast too - just warm them up and eat them with some scrambled eggs for a fancy morning meal.
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These baked tomatoes are so easy yet they always impress when I serve them at gatherings. They really capture all those wonderful summer flavors in each bite.
Frequently Asked Questions
- → What type of tomatoes work best for this dish?
Roma tomatoes are your best bet since they contain fewer seeds and stay firm while cooking. You can swap in beefsteak or vine tomatoes in a pinch - just cut them thick so they don't turn mushy.
- → Can I prepare these tomatoes ahead of time?
You can cut the tomatoes and mix your cheeses a day early, but for the best flavor, put everything together and bake right before you plan to eat. If you have leftovers, they'll keep in the fridge for up to 5 days in a sealed container.
- → What can I serve with these baked tomatoes?
These tomatoes go great with grilled chicken, a nice steak, or any fish dish. They're also perfect starters when served with crusty bread for soaking up those yummy juices, or as part of a platter with olives, sliced meats, and extra cheese.
- → Can I use pre-shredded cheese instead of freshly shredded?
Pre-packaged shredded cheese will work if you're in a hurry, but cheese you grate yourself melts way better and tastes much nicer. The stuff in bags often has extra ingredients that stop it from clumping but can make it melt oddly.
- → How do I know when the tomatoes are done baking?
Your tomatoes are ready when the cheese has totally melted and starts bubbling, usually after 8-10 minutes at 400°F. Then a quick 2-3 minutes under the broiler gives that nice golden top. The tomatoes should be warm but not falling apart.
- → Can I add other herbs or seasonings?
For sure! Fresh basil works amazing with tomatoes and cheese, but try oregano, thyme or rosemary too. A bit of crushed red pepper adds some kick, and a little garlic really brings out all the flavors.