Cheesy Baked Tomatoes

Prep Time
Cook Time
Ready In

"Choose ripe firm red Romas and scoop out the insides of the tomato, you don't need to scrape out everything but getting the main chunk of tomato in there will make a big difference"

Original recipe yields 8 servings


  • Serving Size: 1 (70.8 g)
  • Calories 50
  • Total Fat - 2.7 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 7.9 mg
  • Sodium - 105.2 mg
  • Total Carbohydrate - 2.5 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.6 g
  • Protein - 4.3 g
  • Calcium - 133.5 mg
  • Iron - 0.2 mg
  • Vitamin C - 7.8 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 400°F.

Step 2

Blot the insides of each tomato half with paper towels to remove the excess moisture. Sprinkle the insides of the halves with salt, then place cut-side up on a greased baking sheet.

Step 3

In a small bowl, combine the finely shredded mozzarella cheese with Parmesan cheese then divide the cheese mixture on each tomato half. Sprinkle with oregano, salt and pepper. Drizzle with oil.

Step 4

Bake until the tomatoes are tender, about 15-20 minutes.

Tips & Variations

No special items needed.



Scaled this back using 2 large roma tomatoes and it made a very tasty breakfast which was quick and so easy to make, thank you peppercricket made for the Pick Me tag game under the 48 hour rule.

review by:
(29 Mar 2017)