Cheesy Baked Tomatoes
These cheesy baked tomatoes are a quick, simple way to celebrate the best tomatoes of summer. Meaty, juicy tomato halves are filled with sharp cheddar, topped with panko bread crumbs, then baked until golden brown. It's a warm, savory side dish that brings out the sweet intensity of ripe, in-season tomatoes with just a handful of pantry ingredients.
These cheesy tomatoes are one of my go-to side dishes every summer, especially when I'm swimming in ripe tomatoes from the garden. It highlights the natural sweetness of fresh tomatoes without much effort, and you can adapt it endlessly based on what you have on hand.
I love making these with my heirloom tomatoes from the garden. The more varieties, the better!
Whether you're planning a weeknight dinner or rounding out your weekly meal plan, this easy side dish pairs beautifully with everything from grilled meats to pasta, but it can also stand up on its own as a light main dish.
It's a super simple way to make the best tomatoes of the season even better!
Want more summer tomato inspiration? Check out my no-cook Sun Gold Tomato Pasta, my creamy Goat Cheese Stuffed Tomatoes or this flaky French Tomato Tart.
Why This Recipe Works
- Aged cheddar adds a sharp contrast to the sweet tomatoes, but other cheeses can also be used.
- Can be made with different tomato varieties from the garden or farmer's market
- Able to be prepped in advance and baked just before serving. Great for entertaining or busy nights!
Ingredient Notes
Large tomatoes - Choose meaty, medium to large-sized in-season tomatoes with a lower water content like Roma tomatoes or Campari tomatoes. Heirloom varieties also work well, as long as they're firm enough to hold their shape. If using very large heirloom tomatoes, you can cut them into thick slices instead of halves.
Cheddar cheese - I love the sharpness of aged cheddar here, but you can use what you have. Mozzarella, parmesan, goat cheese, or a blend all work depending on the flavor you're going for. For more info on selecting quality cheese, check out my guide to Italian cheeses.
Panko bread crumbs - These create a super crisp, airy topping. Regular, seasoned or homemade breadcrumbs are great too. For extra crunch, toast them in a pan with a little olive oil first.
Fresh herbs - Thyme complements the cheddar perfectly, but feel free to swap in fresh oregano, basil or even Italian seasoning depending on the cheese and vibe you want. I break down herb pairings in my Italian herbs guide.
Olive oil - A good extra virgin olive oil helps everything brown and adds richness. I talk more about what to look for in my olive oil guide.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Casserole dish or small baking dish
- Sharp paring knife
- Box grater
- Small bowl for herbs
- Spoon for filling
- Baking sheet lined with parchment paper or aluminum foil
Step by Step Instructions
- Preheat the oven to 425°F.
- Cut the core out of each tomato using a paring knife, then slice each tomato in half vertically.
- Rub a baking dish or casserole with olive oil, then place the tomato halves cut-side up in a single layer.
- Season the tomato halves with sea salt, pepper, and half the fresh thyme or Italian seasoning.
- Top each with a generous pinch of shredded cheddar cheese, then sprinkle with panko bread crumbs. Press lightly so they stick.
- Season again with salt, pepper, and the rest of the herbs. Drizzle olive oil over the top.
- Bake on the top rack of the oven for 10-15 minutes until the cheese is melted and the tops are golden brown.
Pro Tip: If the panko isn't browned, broil for 10-30 seconds, but watch closely so it doesn't burn.
- Serve immediately while warm.
Tips for Success
- Choose tomatoes that are just ripe, not overly juicy, so they hold their shape when baked.
- Don't overbake, the tomato halves should soften slightly but still hold their form.
- Toast the panko in a pan with olive oil or butter for extra crunch and flavor.
- Arrange tomatoes in a single layer so they roast evenly.
Variations
- Add a spoonful of basil Pesto Genovese or Pistachio Pesto before baking.
- Try them with creamy homemade ricotta instead of cheddar.
- Use mozzarella cheese and fresh basil for a Caprese-style variation.
- Sprinkle with fresh garlic or garlic powder and red pepper flakes for extra flavor.
- Finish with a drizzle of aged balsamic vinegar or balsamic glaze.
- Use finely fresh grated parmesan cheese for delicious baked parmesan tomatoes.
- If you have a bunch of cherry tomatoes, you can also make a casserole by filling a baking dish with them, seasoning them the same way and topping with cheese, breadcrumbs, and olive oil.
Serving Suggestions
These cheesy tomatoes are an ideal summer side for grilled meats or seafood and always a crowd pleaser.
Try them as a side dish with a simple protein like this juicy pan seared filet mignon, fresh seared tuna steaks, classic Maryland Crab Cakes or this crispy Panko Crusted Fried Fish. They also make a satisfying vegetarian main course served with crusty bread and a fresh green salad.
Storage and Reheating
These oven-roasted tomatoes are best right out of the oven, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat on a sheet pan in a hot oven until warmed through.
FAQs
Yes, assemble everything in advance and refrigerate. Bake just before serving.
Choose firm, ripe tomatoes like Roma or heirloom varieties with lower water content so they hold up well in the oven.
No, the skins help them keep their shape. Just remove the core and slice.
Not recommended. The texture suffers, but you can refrigerate and reheat instead.
Try using a dairy-free cheese alternative, but keep in mind the texture and flavor will vary.
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Baked Tomatoes with Aged Cheddar
Ingredients
- 4 tomatoes small to medium, ripe
- 1 tablespoon fresh thyme leaves divided
- 4 ounces aged sharp cheddar grated
- ¼ cup panko breadcrumbs
- 1 tablespoon extra virgin olive oil plus more for oiling the dish
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 425°F.
- Use a sharp paring knife to remove the core from each tomato, then slice them in half vertically.
- Rub a casserole dish with olive oil, then place the tomatoes cut-side-up inside. Season generously with salt, pepper and half of the thyme.
- Top each tomato half with the grated cheddar, then sprinkle the tops with panko breadcrumbs. Press in the breadcrumbs gently so they don't fall off.
- Season again with a little more salt, pepper and the remaining thyme, then drizzle the tops with a tablespoon of olive oil.
- Bake on the top rack for 10 to 15 minutes, or until the cheese is melted and the tops are golden brown.
- If the tops haven't browned after 15 minutes, broil for 10 to 30 seconds, but watch closely to prevent burning.
- Serve hot.
Notes
- Choose tomatoes that are just ripe, not overly juicy, so they hold their shape when baked.
- Don't overbake, the tomato halves should soften slightly but still hold their form.
- Toast the panko in a pan with olive oil or butter for extra crunch and flavor.
- Arrange tomatoes in a single layer so they roast evenly.
Nutrition
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