Baked Tomatoes with Cheese Recipe - The Cookie Rookie® (2024)

FAQs

What cheese goes 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.

Spread the seasoned tomatoes, flesh side facing up, on one large sheet pan (be sure to arrange them in a single layer). Tip: do not line the pan with parchment paper, the tomatoes need to have direct contact with the hot pan. Roast for 30 minutes or until the tomatoes are tender and done to your liking.

Slice tomatoes in 1 cm rounds and arrange them side-by-side on the oiled baking rack. Brush about a tablespoon of olive oil onto the tomatoes and sprinkle with pepper. Place the sheet in the middle rack of the oven and slow-roast the tomatoes for 5-6 hours.

Tomatoes, which are considered acidic, do not mix well with starchy carbs such as pasta. This already-cumbersome combo turns into a recipe for digestive problems when you add dairy to it.

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

Directions. Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes with thyme or oregano, olive oil, and garlic, if using; season with salt and pepper. Roast until tomatoes are very soft and skins have split, 8 to 10 minutes.

When you simply salt a tomato, you not only draw out the juices, but you also concentrate the fruit's flavor. And Epi's Food Editor, Anna Stockwell, says salting tomatoes before baking is essential.

Not that a roasted tomato is better than a raw one. It's just different: concentrated, intense, with more flavor and less liquid per bite, making it useful, with little or no further cooking, in any dish where you want a strong tomato flavor without all of that juice.

In the case of tomatoes, results are quite different: the lycopene in cooked tomatoes is released and is able to dissolve in fat, like olive oil, to be more easily absorbed by our bodies. Roasted tomatoes are delicious, healthy and can be used in dozens of ways.

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.

Why do you add sugar when cooking tomatoes? ›

The traditional thinking behind adding sugar to tomato sauce is based on the idea that it will balance out the natural acidity of tomatoes.

Well, if you really want to amp up the taste of your tomatoes, cream of tartar is your answer. Yes, there are other ways to make your tomatoes taste even better and increase the acidity. There is lemon, vinegar, or my personal favorite, balsamic.

The acidic substances and cellulose in tomatoes can stimulate gastric acid secretion, promote gastrointestinal motility, and help digestion, but you should not eat too much tomatoes. Eating 1 to 2 tomatoes a day, about 50-100 grams of raw tomatoes, can meet the human body's needs for vitamins, plant fiber and minerals.

Since tomatoes and cheese is a great combination, pretty much in any recipe, this sandwich recipe too is one of my go-to ones when I'm literally not wanting to put much efforts in creating a quick snack or a tasty dish for brunch.

While basil, cilantro, and oregano are all popular herbs to pair with Tomatoes, there are many more options to choose from! If you want to experiment with more herbs, here are a few extra options that taste great with Tomatoes: Parsley. Dill.

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.