If you like Caprese salad, you’re going to love this quick, easy, and refreshingly delicious baked tomatoes with mozzarella and basil recipe.
Today’s post is quick and easy and one I go to at least a few times a week when tomatoes start coming in. It’s the perfect fresh summer treat. I like to call them tomato mozzarella melts, but it doesn’t matter what you call them. The only thing you need to know is how good fresh, juicy, baked tomatoes taste when layered with a slice of fresh mozzarella cheese and a sprinkle of fresh basil. It’s refreshing, delicious, and the perfect appetizer to enjoy this summer.
I make these baked tomatoes with mozzarella as a side dish with supper sometimes, but I also like them as an evening snack or a quick lunch when it’s just me here. They’re super easy, fuss-free, and done in no time at all. Best yet, if you have a garden, chances are most of the ingredients are right outside your door.
One bite and you’ll be transported straight to Italy. If you like Caprese salad, make this recipe for lunch today! You won’t regret it.
- Tomatoes (I’m using Roma tomatoes but you can use garden tomatoes if you like).
- Fresh mozzarella cheese (You can also just use shredded mozzarella if that is what you have on hand).
- Dried or fresh basil
- Kosher salt (or table salt if that’s all you have).
How to Make Easy Baked Tomatoes with Mozzarella and Basil
Slice tomatoes in half and place them on a baking sheet or cookie sheet. Sprinkle the tops with kosher salt.
Be sure you use a metal pan for this because we are going to be cooking it pretty rapidly under very high heat and glass just isn’t designed to be cooked in that way.
Place under the broiler on high and cook for anywhere from 3-5 minutes, watching carefully. I cook mine until the skin lightly wrinkles.
You can just cook it just long enough to heat it through if you like though.
Remove tomatoes from the oven and top with slices of fresh mozzarella and bits of torn basil. If you like, return them to the oven for 2-4 more minutes, or until the cheese is fully melted. Serve warm.
That’s it! Told you this baked tomatoes recipe was ridiculously easy. Enjoy!
This is one of those recipes in which you can just adjust the quantities based on how many you want to make, so storage isn’t necessary. It makes a perfect lunch for one or I tend to make two slices per person when entertaining or serving as a side dish.
- If using Roma tomatoes, slice them in half lengthwise. If using garden tomatoes, slice them 1/2-3/4-inch thick.
- Here are some variations to make this your own:
- Add a combination of shredded mozzarella cheese and grated parmesan cheese.
- Other types of cheese that will perfectly melt onto the roasted tomatoes are gruyere and fontina cheese.
- Instead of fresh basil, spread a layer of basil pesto onto the baked tomatoes before adding the fresh mozzarella slices.
- Drizzle with balsamic vinegar for an appetizer that’s to die for!
- Do as the Italians do and drizzle with olive oil before melting the mozzarella in the oven.
- Sprinkle with oregano or Italian seasoning and then add the torn fresh basil for extra flavor.
- Season with salt and ground black pepper to taste.
What other kind of seasoning could I use?
I have basil growing in my sunroom right now but I wouldn’t think twice about using dried basil or dried Italian seasoning on these. Personally, I think I could just about get by with Italian seasoning as the only herb in my kitchen. I even get the stuff that is 50 cents to a dollar a bottle.
Can I make my baked tomatoes with mozzarella in the oven?
If you’d rather not cook them under the broiler as I do, you can just put them in a 500-degree oven for 5-7 minutes.
What do you serve with this tomato, basil, and mozzarella appetizer?
Check out these other Italian-inspired recipes:
- fresh mozzarella sliced
- fresh basil torn (or dried basil)
- kosher salt or table salt
- Slice tomatoes into thick slices (if using smaller tomatoes, just slice in half). Place on a metal baking sheet or cookie sheet and sprinkle with kosher salt. Place under broiler for 3-5 minutes or in a 500-degree oven for 5-7 minutes.tomatoes, kosher salt
- Remove from oven and top with slices of mozzarella and basil. Return to the oven for 2-4 more minutes, or until the cheese is fully melted. Serve warm.fresh mozzarella, fresh basil
- Serving size: This will serve as many as you allow tomatoes for. I usually allow two slices per person. This is one of those recipes that you can just adjust the quantities based on how many you want to make, which is why it makes a perfect lunch for one!
Your attitude is the aroma of your heart. If your attitude stinks, it means your heart isn’t right.
~Facing The Giants film