Cheesy Baked Tomatoes Recipe | LaaLoosh (2024)

Table of Contents
Ingredients Instructions Notes Nutrition Related Recipes TikTok’s Whipped Coffee Recipe Apricot Glazed Turkey Breast Recipe Viral TikTok Salmon and Rice Bowl Recipe Chicken Cacciatore Recipe Write A Comment FAQs

By Wendy

Cheesy Baked Tomatoes Recipe | LaaLoosh (1)

Looking for a quick and easy low calorie side dish recipe that will go well with a variety of entrees?

This baked tomatoes with cheese recipe just may be the answer! They are fresh, delicious, and super quick to make. Perfect as a side dish, or even just as a quick, healthy snack, these super yummy tomatoes are a great idea for just about anytime.

I used heirloom tomatoes when I made this, but really, just about any kind will work. It’s the perfect way to bulk up your plate without adding a lot of extra calories. Enjoy!

Cheesy Baked Tomatoes Recipe | LaaLoosh (2)

A delicious and healthy side dish recipe, these cheesy baked tomatoes go well with just about anything. Take advantage of those fresh summer tomatoes before they are gone and try this fresh and flavorful low calorie side dish.

3.70 from 23 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Calories 104 kcal

Ingredients

  • 4 large tomatoes - (halved)
  • ¼ cup freshly grated Parmesan cheese
  • ½ cup reduced fat mozzarella cheese - (shredded)
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh oregano
  • Salt and pepper to taste

Instructions

  • Preheat oven to 450° F.

  • Place tomatoes cut-side up on a baking sheet.

  • Top with Parmesan, mozzarella, oregano, basil, salt and pepper.

  • Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 15 minutes.

Notes

  • The entire recipe makes 4 servings
  • The serving size is 1 tomato (2 tomato halves)

Nutrition

Calories: 104 kcal (5%)Carbohydrates: 11.3 g (4%)Protein: 8.4 g (17%)Fat: 4.3 g (7%)Saturated Fat: 2.2 g (14%)Cholesterol: 10 mg (3%)Sodium: 155 mg (7%)Potassium: 511 mg (15%)Fiber: 4.1 g (17%)Sugar: 5 g (6%)Calcium: 200 mg (20%)Iron: 2.5 mg (14%)

Course: Side Dish Recipes

Diet: Low Calorie Recipes

Cooking Method: Baking Recipes

Main Ingredient: Vegetable Recipes

Tried this recipe?Let me know how it was!

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25 Comments

  1. L11 years agoReply

    These tomatoes are great. Not sure why I never thought to cut them half before but they cook so well halved. Love the topper mix.

  2. lacook11 years agoReply

    again– ripe or green tomatoes ???

  3. Mary12 years agoReply

    Delish! I’ve made these three times. Once drizzeled olive oil and added grated garlic before the cheese. The next time I spread a little basil pesto then a mixture of parmesan and Romano cheese. The last time I topped the cheese with panko bread crumbs to which I had added parsley, basil, oregano,grated garlic, s&p, and drizzeled it with olive oil.
    This is such a versitile and impressive side dish, not to mention delicious! No need to scoop out the middle, ripe firm tomatoes are the trick.

  4. brenda12 years agoReply

    Help lol…I live in New zealand and Im not sure what a substituent would be for this (
    fat provolone cheese,)..ive never heard of it, would you no of a substitute

    • Carla12 years agoReply

      You could use Mozzarella cheese

  6. Josianne Charlebois12 years agoReply

    Oh my gosh… one word.. YUM! I cannot wait to try this!

  7. Carol Hatten12 years agoReply

    I had these a long time ago and then couldn’t find the recipe years later. Thank you so much for posting. These were always one of my favorites.

  8. KatieG12 years agoReply

    Does the tomato come out really mushy? These sound absolutely fabulous but I’m weird about cooked tomato texture.

    • laaloosh12 years agoReply

      Mine didn’t. They were tender, but not mushy. Just make sure to use really ripe, firm tomatoes.

  9. Georga12 years agoReply

    I hate to sound stupid, but if you slice the tomato in 1/2 and put the cut side down, are you putting all that cheese on the top? Do you have two cut sides on that side?

    • Bill12 years agoReply

      The recipe says cut side up not down.

  10. Anne12 years agoReply

    Wonderful little side dish. Delicious! Thanks for posting.

  11. Connie Stewart12 years agoReply

    These were fabulous!!! I only had shredded parm on hand but they were SO yummy and the point count is awesome! These are super filling. Taste just like pizza!

  12. Scrapllc12 years agoReply

    Really good and easy

  13. Hdw80712 years agoReply

    I’ve made these on the grill and they are delish!

  14. Guest12 years agoReply

    Made these with chicken breast & Green Giant’s Just One – Cauliflower& Cheese for dinner with a diet peach Snapple, 6 points! HEAVEN!!!

  15. Guest12 years agoReply

    These were HEAVEN! Thank you!

  16. dormroomdining12 years agoReply

    These look delicious! I can't believe they're only 1 point plus for 2 tomato halves! Did you come up with this recipe on your own, or find it somewhere else? I've been looking for an easy, yet low fat side dish to pair with my main meals and these just might do the trick. Thank you for the recipe, I will definitely be trying these out as soon as possible.

    • Thagirls12 years agoReply

      we have been making this for years but without the provolone. this was my first pin.

  17. dormroomdining12 years agoReply

    These look delicious! I can't believe they're only 1 point plus for 2 tomato halves! Did you come up with this recipe on your own, or did you find it somewhere else? I am looking for an easy yet low fat side dish to pair with my dinners and this might just be it. Thank you for the recipe, I will definitely be trying it out soon.

    • LaaLoosh12 years agoReply

      This recipe I actually got from a dish I saw at a local restaurant. I got the idea from that, and then revamped the recipe to be a more low calorie, Weight Watchers friendly version.

  18. cheryl12 years agoReply

    Not sure about the points count – is it 1 half of a tomato per serving or one whole tomato. It lists 4
    tomatoes in the ingredients but states that 1 serving is only half a tomato.

    • sharon12 years agoReply

      It is the cheese.. I bake this all the time, but I eliminate the provolone, use parmesan only; I eliminate the salt, parmesan is salty; and I don't use the oil spray… a little may be ok. Look up the points for parmesan and that is it.

  19. Jennifer Wollesen12 years agoReply

    I can't wait to try this. It looks so good and my tomatoes are coming in fast and furious right now!

Write A Comment

Food Recipes

Cheesy Baked Tomatoes Recipe | LaaLoosh (2024)

FAQs

What kind of cheese is good with tomatoes? ›

Fresh chevre or fromage blanc, tender mozzarella, and even luscious mascarpone pair perfectly with summer's bounty. You just need a slab of toast to serve them on, and maybe a drizzle of olive oil, pinch of flaky sea salt, handful of fresh herbs, or sprinkle of everything spice to finish the dish.

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What can I make with a lot of tomatoes? ›

6 Creative Ways to Use Up Extra Tomatoes
  1. Cheese Shelled Tacos & Salsa.
  2. Sweet & Spicy Salsa.
  3. Bell Pepper Salsa Fresca.
  4. Tomato Soup & Baked Mini Grilled Cheese.
  5. Creamy Tomato & Bell Pepper Soup.
  6. Tomato & Basil Soup.
  7. Cherry Tomato Bruschetta.
  8. Feta Bruschetta Chicken.
Jul 27, 2020

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What to do with extra Roma tomatoes? ›

  1. Slow-roast them. This is a VERY popular exit strategy for our CSA masters. ...
  2. Dehydrate them. Once again, I would recommend this step for Romas, globes, or cherry tomatoes — not heirlooms! ...
  3. Freeze them. ...
  4. Make Marinara Sauce. ...
  5. Make Salsa. ...
  6. Tomato Purée. ...
  7. Make Tomato Juice.

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How do you roast tomatoes in the microwave? ›

Tuck any herbs or garlic cloves in between the tomatoes, then add enough olive oil to come about halfway up the sides, keeping the cut surfaces exposed. Microwave on high power for 10 minutes, checking every 1-2 minutes to see how they're doing.

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Should I put cheese in my tomato sauce? ›

Adding cheese to pasta sauce is a common practice and can enhance the flavor and texture of the dish. Here are some reasons why you might want to add cheese to your pasta sauce: 1. **Flavor**: Cheese adds a rich, creamy, and savory flavor to pasta sauce.

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What two types of cheese are best for cooking? ›

For most dishes a softer, Cheddar, creamy Lancashire, or Gruyère-style are almost perfect for cooking, having the strength of flavour and a structure (moisture/acidity/calcium) that means they melt extremely well. A bit of age to the cheese will help, as it gives a sharper flavour which will come through in the dish.

Read On ›
Can a dog eat a tomato? ›

Ripe tomatoes are classified as nontoxic to pets but should be considered a treat, not a meal. So, sharing a freshly picked cherry tomato from the garden or offering a slice of tomato when making dinner is fine for your dog. Just be sure to remove any stems or leaves.

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What happens when you cook tomatoes for a long time? ›

In one study, researchers at Cornell University heated tomatoes and found their vitamin C content decreased as cooking time increased. Tomatoes cooked for 2 minutes had 10% less vitamin C than an uncooked tomato, and those cooked for 30 minutes had 29% less vitamin C.

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How do you get the most flavor out of tomatoes? ›

You want to give your tomatoes contact with a direct heat source. That means cooking them at the bottom of whatever saucepan or Dutch oven you're using. The goal here is to remove water from the tomato solids and allow them to caramelize somewhat, which will concentrate their flavor.

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What do Mexicans use Roma tomatoes for? ›

Tomate Roma or Saladette

Because of its thin skin and low water content, it is perfect for sauces in dishes like these enchiladas rojas, chilaquiles, and sopa de fideo. To eat, remove the stem and boil, char or roast them.

Learn More ›

How many Roma tomatoes can you eat a day? ›

There is no specific limit on the number of tomatoes you can eat in a day, as it largely depends on individual dietary preferences and tolerance. Tomatoes are rich in vitamins, minerals, and antioxidants, including vitamin C, potassium, and lycopene. They are low in calories and can be a good source of hydration.

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What can I do with a bushel of Roma tomatoes? ›

I love to freeze at least one bushel of Romas every fall. Simply rinse them off (no need to be too picky as you'll eventually be peeling them), dry them and pack into large ziplock bags. Put the bags in the freezer and you're done.

View Details ›
Why are my roasted tomatoes soggy? ›

The main reason roasted tomatoes end up soggy is because they are overcrowded on the pan.

Continue Reading ›
Is it OK to roast tomatoes on aluminum foil? ›

Line your baking sheet with aluminum foil.

This step makes clean-up a cinch. Drizzle the tomatoes with olive oil or avocado oil so they won't stick to the foil, and sprinkle them with salt and pepper to season as they cook.

Know More ›
Why do roasted tomatoes taste so good? ›

As they roast, they lose moisture, and their flavor intensifies. They come out of the oven chewy & tart, with a super-concentrated, intense umami flavor.

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Do cheese and tomato go together? ›

Remember: tomatoes are fruits, after all, and they are wonderful companions to cheese, their sweet acidity playing off the richness of the dairy.

Read The Full Story ›
Does cheddar go well with tomato? ›

Tomato and Cheddar toasts don't need fussing — just crusty bread, swoops of mayonnaise, perfect summer tomatoes and the sharpest Cheddar you can find. It's in the construction where things can go from good to great.

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What soft cheese goes with tomatoes? ›

Milky and fresh, ricotta is a soft, ever-so-slightly-sweet cheese tastes lovely with tomatoes as is, but you can also try whipping it extra smooth and creamy. It's one of those ingredients worth seeking out the best quality stuff—if you can't find it fresh, try making your own.

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