Description
A simple and delicious recipe for baked tomatoes topped with a blend of melted Parmesan and mozzarella cheese, fresh basil, and a drizzle of olive oil. Perfect as a warm appetizer or a light side dish, this quick bake highlights the juicy sweetness of Roma tomatoes complemented by rich, bubbly cheese and aromatic herbs.
Ingredients
Scale
Tomatoes
- 4 large Roma tomatoes, sliced
Cheese
- 1 cup freshly shredded Parmesan cheese
- 1 cup freshly shredded mozzarella cheese
Herbs and Seasoning
- ½ cup chopped fresh basil
- 1 tablespoon olive oil (for drizzling)
Instructions
- Preheat Oven: Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Tomatoes: Arrange the sliced Roma tomatoes evenly on the prepared baking sheet, ensuring they are in a single layer for even cooking.
- Add Parmesan Cheese: Sprinkle a generous layer of freshly shredded Parmesan cheese over each tomato slice to add sharpness and flavor.
- Add Mozzarella Cheese: Layer freshly shredded mozzarella cheese on top of the Parmesan for a creamy, melty texture.
- Add Fresh Basil: Evenly sprinkle chopped fresh basil over the cheese to give a fresh, aromatic flavor dimension.
- Drizzle Olive Oil: Lightly drizzle olive oil over each tomato slice to enhance richness and assist with browning.
- Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes until the cheeses are melted and bubbly.
- Broil to Brown: Switch the oven to broil and broil the tomatoes for 2-3 minutes or until the cheese develops a golden-brown crust. Keep a close eye to avoid burning.
Notes
- Use ripe Roma tomatoes for best flavor and juiciness.
- Freshly shredded cheeses melt better and taste fresher than pre-shredded options.
- Broiling adds a lovely browned top, but watch carefully to prevent burning.
- Serve immediately for the best texture and flavor.
- Can be served as an appetizer, side dish, or even on top of toasted bread for a quick bruschetta.
