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

FAQs

What kind of cheese goes 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.

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.

It depends on how you plan on using the tomatoes. To maximize their juiciness, roast them face up. For example, I prefer a juicier tomato when arranging on a salad. For a drier roasted tomato, roast them face down.

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.

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.

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.

Research shows that cooking tomatoes comes with extra health benefits. Heat processing enhances the nutritional value of tomatoes since it increases the availability of lycopene, one of the main antioxidants in tomatoes.

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.

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. These little guys are totally irresistible! Make sure you roast a big batch – you'll find endless ways to use them.

What temperature do tomatoes prefer? ›

The temperatures at which tomatoes thrive are between 55 and 85 degrees Fahrenheit.

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.

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.

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.

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.

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.

If there's one thing that goes well with juicy ripe tomatoes, it's something creamy and fatty. Dairy tends to do the trick, and a soft cheese like ricotta is particularly exceptional.