Baked Tomatoes with Parmesan, Mozzarella & Fresh Basil
Juicy tomatoes are roasted until jammy, topped with nutty Parmesan, melty mozzarella, and finished with fragrant fresh basil. Think Italian comfort food with minimal effort and big flavor.
⏱ Time
Prep: 10 minutes
Bake: 20–25 minutes
Total: ~35 minutes
🛒 Ingredients
5–6 medium ripe tomatoes (or 3 large beefsteak tomatoes)
1 cup fresh mozzarella, shredded or sliced
½ cup grated Parmesan cheese
2 tbsp olive oil
1–2 cloves garlic, finely minced
½ tsp dried oregano (or Italian seasoning)
Salt, to taste
Black pepper, to taste
Fresh basil leaves, torn or sliced
Optional: 1–2 tbsp breadcrumbs (for a light crunch)
👩🍳 Instructions
1. Preheat oven to 190°C / 375°F. Lightly grease a baking dish.
2. Slice tomatoes into thick rounds (or halve cherry tomatoes) and arrange in a single layer.
3. Season with olive oil, garlic, salt, pepper, and oregano.
4. Top with cheeses: sprinkle Parmesan evenly, then add mozzarella.
5. (Optional) Sprinkle breadcrumbs on top for texture.
6. Bake uncovered for 20–25 minutes, until tomatoes are soft and cheese is bubbling and lightly golden.
7. Finish with fresh basil right out of the oven.
✨ Tips for Best Flavor
Use very ripe tomatoes—Roma for less juice, beefsteak for richness.
Fresh mozzarella gives stretch; low-moisture mozzarella browns better—either works.
For extra depth, drizzle a little balsamic glaze after baking.
🍽 Serving Ideas
With crusty bread or garlic toast
As a side for grilled chicken or fish
Spoon over pasta or orzo
On top of toasted sourdough for a quick bruschetta
🛑 Frequently asked questions FAQs
Can I make this ahead?
Yes—assemble up to 6 hours ahead, refrigerate, then bake fresh.
Can I add protein?
Absolutely. Add shredded rotisserie chicken or white beans under the cheese.
Gluten-free?
Skip breadcrumbs or use GF ones.
🍗 Nutrition information
Calories: ~210
Protein: 13g
Carbs: 8g
Fat: 14g
Calcium-rich & Mediterranean-friendly