Baked Tomatoes with Parmesan and Mozzarella Cheese
Roma tomato halves topped with Parmesan, mozzarella, fresh basil, and Italian seasoning, baked at 375°F until the cheese bubbles, then broiled until golden. Soft, juicy tomatoes under a browned cheese top. Makes 12 baked tomato halves in about 25 minutes.
Servings: 12 baked tomatoes
Calories: 69kcal
Ingredients
- 6 Roma tomatoes halved lengthwise
- ¾ cup shredded Parmesan cheese 84 grams
- ¾ cup shredded mozzarella cheese 84 grams
- ½ cup chopped fresh basil
- 1 ¼ teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon freshly cracked pepper
- 1-2 Tablespoons avocado oil or extra virgin olive oil
Instructions
- Preheat Oven and Prep Baking Sheet: Preheat oven to 375°F (190°C) and line baking sheet with parchment paper or aluminum foil.
- Prep Tomatoes: Place tomato halves, cut side up, in a single layer on prepared baking sheet, then top each with almost all of the shredded Parmesan then all of the shredded mozzarella. Sprinkle remaining shredded Parmesan atop shredded mozzarella. Sprinkle chopped basil, Italian seasoning, salt, and pepper on top before drizzling on oil.
- Bake: Transfer baking sheet to middle rack of oven and bake until cheese is melted and bubbling, about 10 to 12 minutes.
- Broil: Transfer baking sheet to top rack of oven, turn on oven broiler, and broil until cheese is golden, about 1 to 2 minutes, watching carefully to ensure it does not burn.
- Serve: Remove baking sheet from oven, allow tomatoes to cool slightly, then serve with additional sprinkle of pepper.
Video
Notes
Refrigerator Storage: These are best enjoyed fresh, but if you have leftovers, store the prepared tomatoes in the fridge in an airtight container for up to 3 days. Reheat in the microwave for 30 to 60 seconds, or in the oven at 375°F (190°C) until warmed through.
Nutrition
Calories: 69kcal | Carbohydrates: 2.4g | Protein: 5.3g | Fat: 4.4g | Saturated Fat: 2.2g | Sodium: 212mg | Fiber: 0.4g | Sugar: 1g