Baked Tomatoes With Mozzarella and Basil
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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.
Recipe Ingredients
- 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!
Storage
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.
Recipe Notes
- 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.
Recipe FAQs
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?
If you want to serve your baked tomatoes as a side dish, they go very well with an Italian-inspired main dish like skillet lasagna, crockpot spaghetti, Italian sausage soup, and pizza rolls.
Check out these other Italian-inspired recipes:
Italian Cream Cake with Pecan Cream Cheese Icing
Slow Cooker Italian Sausage and Peppers in Crockpot
Hot and Cheesy Italian Turkey Subs
Ingredients
- tomatoes
- fresh mozzarella sliced
- fresh basil torn (or dried basil)
- kosher salt or table salt
Instructions
- 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!
Notes
Nutrition
Your attitude is the aroma of your heart. If your attitude stinks, it means your heart isn’t right.
~Facing The Giants film
I am so glad im not the only one who doesnt like fresh tomatoes. I loved them cooked, just about any way, but i just cant do the fresh ones. I cant wait to get my first tomato out of the garden so we can have these. I know my husband will love them.
Christy Your trip sounds wonderful. What stops did you make in Kentucky. We live near Bowling Green and I’m sorry to say we havent visited much in our own backyard. I would love to hear more about your trip. Love your recipes and stories.
I, too, will not eat raw tomatoes, no matter how you fancy them up, but will gladly stuff myself with any form of cooked tomato! Wonder why that is? These look intriguing, and will probably make an appearance on my table as soon as the good, juicy ones come into the farmers market (not being a snob, I swear; it’s just that good, in-season tomatoes are cheaper there than at the grocery store, and this does not look like something I’d want to make with subpar tomatoes). Until you’ve been rolling-pennies-for-gas broke, you don’t appreciate how much you can really live without organic, cold-pressed, raspberry-infused white truffle oil, or even fresh parsley.
Also, thanks for visiting my home state! Spread the word that we’re more than just trailer parks and meth addicts, and we hardly ever marry our cousins! 🙂 Come back and see us sometime – I’ll give you the grand tour!
Had I known you were in KY I would have suggested a glass of iced tea on the back porch while the kids had a dip in the pool. Kentucky is a beautiful state with much to explore. Glad you enjoyed the trip.
I have a raw tomatoes aversion too, and I will also eat them cooked in anyway shape and form. Glad to know it’s not just me 😛
I don’t like raw tomatoes either, but love any cooked tomato product! I had no idea someone felt the same way – so encouraging 😉
Now I do love salsa and pico de gallo, but I cannot just eat a slice of raw tomato.
Oh Christy!! Did I hear you correctly when I read your comment about Cincinnati Style Chili?!!! Did you say didn’t like it?!!! Oh that just breaks my little transplanted southern heart! I am a Tennessee native, went to school in Kentucky but have lived in Ohio for close to 19 years now – including a 12 year stint in Cincinnati! My sweet family can’t make it over 2 weeks without making a 30 minute drive to Skyline Chili for a round of 3-ways! It is NOT like tex-mex chili – it is it’s own entity. I hope you didn’t order a bowl instead of a 3-way and I hope you didn’t “twirl” your noodles – that is just sooo wrong!! Please promise to give Cincinnati Chili one more chance! =D
I didn’t say I didn’t like it, just that we didn’t need to discuss it :).
I never speak ill about others cherished dishes and can see full well why this chili would be such a phenomenon there.
I actually tried it twice!
🙂
Come on back and give it one more try. You need the 5-way. That’s with spaghetti, chili, cheese, onions and beans. So delicious. I will admit it is different…but after a while you will acquire the taste buds for this dish and can’t live without. PS I was born and reared in Alabama.
I had the four way. The spaghetti idea was brilliant!
Haley, I too love Cinci chili. When I was in school at Asbury in Kentucky, we drove to Cinci for Reds games. They weren’t complete without a trip to Skyline. I love 3 Way Skyline chili! If I could, I’d drive north and get some today.