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
Went this afternoon to pick up my “share” at Native Son Farms, and it includes heirloom tomatoes. Love those things. I’m planning to make some gazpacho. You might like gazpacho even if you don’t like raw tomatoes because it has cucumber, red wine vinegar, bell peppers, and other yummy good-for-you stuff that changes the basic taste of the tomato. Great cold summer soup for lunch or dinner or just a snack And so healthy! I never make it with bread as many recipes call for.
As it happens, we were in KY for 4 days, too. My husband, Gregg, was born in Frankfort and grew up from age 9 in Louisville. We went to visit with his mother and sisters and our daughter flew in from Dallas, all for First Families of Kentucky. (Gregg’s mother was the treasurer and is now the Deputy General so this was very important to her.) Over the almost 30 years we’ve been married, I’ve visited KY many times, and it is a beautiful state.
Gregg and I once went on a meandering trip across the U. S. to Arizona to visit his step-mother, making a detour to follow the original Route 66 for a while. Wonderful, wonderful trip. That was in 2002, and it still counts as one of our favorite trips.
Always enjoy your Southern Plate blogs and recipes. Went to your site when I couldn’t remember how to fix some of the foods my mother and grand mothers used to fix, like turnip greens. Thank you.
These are wonderful. I bake mine in halves in a greased pie plate w/ parmesan cheese and bake @ 350 for 30 min. Cleaning up is easy w/ a sprayed dish. Great addition to steak.
I want to commend you on your vacation….I don’t think the best ones have to be expensive ones. When my daughter was little, I was a single mom. As a teacher I was on a very tight budget, many times by the “end of the month” I was down to dried beans and rice, but that was o.k. My neighbor and I would combine our resources and have some feasts! When my daughter was grown she asked me if we were poor and I said what do you think? She said no because we had a special picnic every Friday night ( no matter what we had to eat, it was a picnic) we went on super vacations ( camping at our local state park, my car was so old I was afraid to drive too far) I knew all the specials from the local eateries so on payday we went out to eat, sometimes it might just be dessert! We need to take time and enjoy our families, that is the best kind of vacation there is. Bravo to you for realizing this!
This looks so simple, but such an awesome way to use of tomatoes and a brilliant idea for a lunch. I can’t wait to try this! (Also love the part about the fresh herbs!) 😀
I love the simple goodness of it all. Fresh tomatoes ( homegrown and if they were shared..they taste even better), cheese, seasoning…cook..enjoy! What could be easier and more delicious? ummm…nothing comes to mind.
So glad you all made wonderful, meaningful memories without even realizing you were doing so. I know this times will be embedded in your thoughts and hearts for years on end. Some of the best treasures are those we stumble upon…. ~hugs~
I’ve been to Kentucky many times. I’ve done the fabric shops in Paducah and the horse farms in Lexington (I got to pet Secretariat!). The Kentucky Horse Park is a destination in itself and a Crown Jewel for the state. The Bourbon Trail is outstanding. A stop in Churchill Downs is fabulous for a tour when they’re not racing. I can honestly say that I’ve traversed the state from top to bottom and side to side and I’ve never gotten tired of traveling Kentucky (and I don’t even live there!)
Glad you had a wonderful vacation, next time try visiting your neighbor state of Tn. My husband and I always had a great time visiting in Crossville and going to the Tennessee Playhouse. Well it was just right for us, retirees, but it might not be the thing for younger parents with children; however, bet you can find something to do. Thanks for the recipe, now if I can just find some good homegrown tomatoes!
We love Tennessee and go there often! It is my second home. We’ve covered most of what there is to do there already. Fun!
Can’t wait to try this. Thanks for the heartwarming story.