Name: Baked Tomatoes with Parmesan, Mozzarella, and Fresh Basil
Prep time: 10 min
Cook time: PT-488465H34M15S
Total time: PT-488465H34M15S
Cuisine: Italian-Inspired
Ingredients: 4 large Roma tomatoes, sliced; 1 cup freshly shredded Parmesan cheese; 1 cup freshly shredded mozzarella cheese; 1/2 cup chopped fresh basil; 1 tablespoon olive oil

Jump to Recipe·Leave a Review

When I want something light, savory, and absolutely packed with flavor, I turn to these baked tomatoes with Parmesan, mozzarella, and fresh basil. They’re juicy, cheesy, and herby—everything I love about Italian-inspired comfort food, but in a quick and simple form. The tomatoes roast just enough to deepen in flavor while staying firm, and the melted cheese on top bubbles up into golden, gooey perfection. Topped with fresh basil and a touch of olive oil, this dish always delivers.

Why You’ll Love This Recipe

I love this recipe for its simplicity and versatility. It’s a five-ingredient wonder that comes together in under 20 minutes, yet looks and tastes like something straight out of a bistro. Whether I serve it as a light appetizer, a savory side, or even a vegetarian main dish, it never fails to please. Plus, it’s naturally low-carb and gluten-free, making it perfect for all kinds of dietary preferences.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large Roma tomatoes, sliced
1 cup freshly shredded Parmesan cheese
1 cup freshly shredded mozzarella cheese
½ cup chopped fresh basil
1 tablespoon olive oil

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
I slice the Roma tomatoes and lay them out evenly on the prepared baking sheet.
I top each slice with a generous layer of Parmesan cheese, followed by mozzarella.
Then I sprinkle chopped fresh basil over the cheese and lightly drizzle everything with olive oil.
I bake the tomatoes for 8–10 minutes, just until the cheese is melted and bubbly.
For a beautiful golden top, I turn the oven to broil and let them brown for another 2–3 minutes, watching carefully to avoid burning.
Once out of the oven, I serve them hot—perfectly savory, cheesy, and bursting with fresh flavor.

Servings and timing

This recipe makes about 4 servings, depending on the size of the tomatoes and how thick I slice them. It takes about 10 minutes to prep and 10–13 minutes to cook, so it’s ready in under 25 minutes from start to finish.

Variations

Sometimes I swap the mozzarella for provolone or fontina for a different melt and flavor. I’ve also layered in a slice of fresh garlic or a small dollop of pesto before baking for added depth. When I want to make it heartier, I place the baked tomatoes over toasted baguette slices or serve them on a bed of mixed greens as a warm salad.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place them back on a baking sheet and warm them in a 350°F oven for about 5–7 minutes, or until the cheese is gooey again. I avoid microwaving, as it tends to make the tomatoes watery.

FAQs

Can I use another type of tomato?

Yes, I sometimes use beefsteak or heirloom tomatoes if I have them. I just make sure they’re sliced evenly and not too thick.

Is it okay to use pre-shredded cheese?

I prefer freshly shredded cheese for the best melt and flavor, but pre-shredded works in a pinch.

Can I add breadcrumbs for a crunch?

Absolutely. I’ve sprinkled a little seasoned panko on top before baking, and it adds a lovely crisp texture.

Can this be served cold?

I like it best warm, straight out of the oven, but if I let them cool, they work great as part of a cold antipasto platter.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs, especially if I use high-quality cheeses and stick with fresh ingredients.

Conclusion

These baked tomatoes with Parmesan, mozzarella, and basil are one of my favorite ways to enjoy fresh, vibrant flavors with very little effort. They come together quickly, look gorgeous on the plate, and always bring the kind of comfort that only warm, melted cheese can provide. Whether I’m making them as a side dish, appetizer, or even a light main, I know they’ll always be a hit.