Sheet Pan Meals · Side Dishes

Parmesan & Mozzarella Baked Tomatoes

We love tomatoes and use them in meals one way or another almost every day. Unfortunately, our tomato plants didn’t produce enough this year to make my slow cooker freezer spaghetti sauce, I had to resort to buying a couple of cases from the local Amish store. After the sauce making, I still had over a half case left, so I was racking my brain to come up with creative ways to serve tomatoes.

This recipe was a winner! The cheese topped and seasoned tomatoes taste wonderful! They take only a few minutes to make, but add a bright and flavorful touch to any meal. This is also a wonderful transition from summer fresh tomatoes to a heartier fall tomato dish.

Baked Tomatoes with Cheese on a Sheet Pan -

Parmesan & Mozzarella Baked Tomatoes

Print recipe

Time 15 minutes       Serves 3 or 4


  • 4 tomatoes (roma or another paste tomato work best)
  • up to 1 cup shredded mozzarella cheese
  • up to 1 cup shredded parmesan cheese
  • 1/2 cup fresh basil, chopped
  • olive oil


  1. Preheat oven to 400°F (200°C)
  2. Slice the tomatoes almost 1/2″ thick, and place on a lightly oiled baking sheet
  3. Sprinkle a little of each of the cheeses on top of the tomatoes
  4. Sprinkle the chopped basil on the tomato slices
  5. Lightly drizzle olive oil over the tomato slices
  6. Bake for 8 – 10 minutes, or until the cheese is melted
  7. Switch the oven over to broil, and then broil for 2 – 3 minutes until the cheese starts to brown
  8. Serve immediately
Baked Tomatoes with Cheese on a Sheet Pan -

15 thoughts on “Parmesan & Mozzarella Baked Tomatoes

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