Baked Tomatoes with Mozzarella and Basil
If you like Caprese salad, you’re going to love these Baked Tomatoes with Mozzarella and Basil! Ready in 15 minutes, this recipe is so easy. I layer juicy, tender baked tomatoes with creamy melted mozzarella and fresh basil, so you get a refreshing taste of summer sunshine in every bite. Enjoy for lunch, as an appetizer, or as a side with your favorite protein.
A Quick Look At The Recipe
- Recipe Name: Baked Tomatoes with Mozzarella and Basil
- Serves: 4
- Main Ingredients: tomatoes, fresh mozzarella, fresh basil, kosher salt
- Why You'll Love It: If you like Caprese salad, you're going to love this quick, easy, and refreshingly delicious baked tomatoes with mozzarella and basil recipe.
Summer’s Best Bite in Just 15 Minutes
These baked tomatoes with mozzarella and basil are just about the easiest things you’ll ever make. The minute those tomatoes start coming in for the season, this is the first recipe I reach for!
I like to call them tomato mozzarella melts, but heck, it doesn’t matter what you call them. All you need to know is how good fresh, juicy baked tomatoes taste when topped with a slice of fresh mozzarella and a sprinkle of basil. It’s refreshing, delicious, and the perfect dish 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!
Reader Review
“Thank you so much for this recipe, it was delicious! I had a bunch of Roma tomatoes that needed to be used up soon, so I used them in this recipe and was not at all disappointed. It was so simple, too!” – Whitney
Recipe Ingredients
- Tomatoes (I’m using Roma tomatoes, but you can use garden tomatoes if you like)
- Fresh mozzarella cheese (or shredded mozzarella if that is what you have)
- Dried or fresh basil
- Kosher salt (table salt works too!)
Customize Your Baked Tomatoes
Don’t feel like you need to stick to exactly what I use – this recipe is super flexible! Try mixing shredded mozzarella with grated parmesan, or swap it out for gruyere or fontina. Both melt nicely over roasted tomatoes. Instead of fresh basil, you could always spread a layer of basil pesto before adding the cheese. And for extra flavor, sprinkle on some oregano or Italian seasoning. A drizzle of balsamic vinegar or olive oil before baking would also be fantastic!
How to Make Easy Baked Tomatoes with Mozzarella and Basil
1. Prep the Tomatoes
To start, slice your tomatoes in half and place them on a metal baking sheet or cookie sheet. Sprinkle the tops with kosher salt.
Pro tip: If using Roma tomatoes, slice them in half lengthwise. If using garden tomatoes, slice them ½ to ¾-inch thick.
2. Broil Tomatoes
Place your tomatoes under the broiler on high and cook for anywhere from 3-5 minutes, watching carefully. I like to cook mine until the skin lightly wrinkles, but you can cook them just long enough to heat through if you like.
3. Assemble & Serve
Remove tomatoes from the oven and immediately top with slices of fresh mozzarella, then the 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!
Top Tips for Success
- I always pat my tomatoes dry with a paper towel before seasoning them, as it helps the salt and toppings stick better and prevents things from getting too watery.
- Keep a close eye on your tomatoes under the broiler! Every oven is different, and they can go from perfectly blistered to burnt real quick.
- I like to tear the mozzarella by hand rather than slicing it. It melts more evenly and gives it that rustic look.
- If your tomatoes are extra juicy, tilt the baking sheet slightly when removing it from the oven to drain off any excess liquid before serving.
- Room-temperature mozzarella melts much faster and more evenly than cold mozzarella straight from the fridge, so it’s worth the extra few minutes!
Storage
This is one of those recipes where you can 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.
Baked Tomatoes with Mozzarella and Basil FAQs
If you’d rather not cook them under the broiler as I do, you can just put them in a 500°F oven for 5-7 minutes.
Watch for the skin to lightly wrinkle and the cheese to turn golden and bubbly. I always keep a close eye on them under the broiler since things can go from perfectly golden to burnt pretty quickly!
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.
Your turn! Rate this recipe and let me know how it went in the comments. I’m always here and love chatting with you all!
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. Broil for 3-5 minutes or bake in a 500℉ oven for 5-7 minutes.Tomatoes, Kosher salt
- Remove from the 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
Being from Kentucky myself, I am curious where you all went and what you saw? Sounds like you went to the Northern Ky area if Cincinnati chilli was consumed. There is alot to see in KY and we are so glad you chose our state for your family road trip. I am going to try these tomato treats. I love tomatoes almost any way you fix them!
I live in beautiful central Kentucky and would have loved to meet up with you and your family! I’m glad you enjoyed our hospitable state and your trip in general. I love your positive attitude and especially your easy, down-home recipes!
Our wandering trips began when we were a young couple without kids and were truly wonderful adventures. We even flew to Europe without a plan (other than countries we wanted to see) or a single reservation. Back then, we tried the $5 a Day book guidelines and still savor the memories. We never were that spontaneous when kids were in residence because of meal, nap, and sleep schedules, but when they were on their own, we started again. Our name for such trips is a “Driveabout” (after the Australian “Walkabout”) and we avoid all Interstates and head for the byways. On one trip, we spent 9 hours getting to our first unplanned stop — a healthy 100 miles from home.
Just give us three days and it’s like a two week vacation!
just got some creole tomatoes from a friend and husband bought some from a man along side the road—just when I thought a tomato sandwich was good living- you showed me this!
Last yr took our 2 great nephews and granddaughter on a nothing planned trip to NC VA and TN. It was AWESOME ! none of us will ever forget it and our car was filled with love.
These look completely delicious!
Funny…I just made for my family tonight except we use brie. The kids love it!