Baked Tomatoes with Aged Cheddar
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, and roasted until golden brown and bubbling.
Servings: 4
Calories: 185kcal
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
Calories: 185kcal | Carbohydrates: 9g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 219mg | Potassium: 331mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1392IU | Vitamin C: 20mg | Calcium: 227mg | Iron: 1mg
