These simple cheddar roasted tomatoes are a favorite recipe in the summer and early fall. They are naturally gluten-free, primal friendly and the whole family will love them! I have since I was a little girl.
This is one of those recipes like my pickled beets that is so so so easy it isn’t really even a recipe and I feel like a big fat cheater calling it one. I mean, including the pepper, it only has 4 ingredients. And really the pepper is optional. Ultimately this recipe is all about the perfect sweet summer tomatoes and the sharp cheddar cheese. The seasoning is just a little somethin’ somethin’ I like to add in.
Also like the pickled beets, this is a variation of a recipe I have been eating since I was a kid. My mom used to make these for us. I think she used Parm and some Crazy Jane’s and I seem to remember her making them in the toaster oven. [How excellent is the toaster oven folks? I use it all the time. Bagels? They fit. Nuts? Best way to burn toast them. We bought ours at a garage sale in 2001, and it is the first thing you see when you walk in our front door. It is really lovely. I digress.]
Today I made a whole batch of them in the big oven and I topped them with Cabot Vermont Cheddar. I opted for VT Cheddar since that is the kind I have been buying lately. I have gotten out of the habit of buying the Cabot Seriously Sharp. But it would be amazing in this I am completely sure. So would the Alpine!!! Somebody try that and tell me how it works. Heck I am doing that this week. But what ever Cheddar you like to buy is fine by me. Or try some other kind of cheese. Go crazy!
Hmm, what else is there to say about these tomatoes? Oh, well, you roast them. How long is the question. You want to roast them until they are soft and buckling under their own juicy weight, but not so long that you won’t be able to get them onto your plate in one piece. I also love to let the cheese melt and then start to brown ever so slightly.
Serve them with something that will absorb the juice like cous cous or baguette. Or put them on a plate with rims and then just spoon up the juices that spill out as you cut into them.
Also, don’t worry about the cores. I mean, don’t EAT the cores, just cut around them as you eat. Cutting them out before you roast the tomatoes will cause a tomato melt down.
What do you like to do with fresh summer tomatoes?
Do you have a toaster oven? Do you love it or never use it?
Don’t miss this Ultimate Guide to Tomatoes!
More tomatoes on Healthy Seasonal Recipes:
Slow Cooker Chicken Gumbo with loads of fresh tomatoes in it! (This is on the best of healthy seasonal recipes)
More Tomatoes from the Web:
Gazpacho on Taste Love and Nourish
Raw Spiralized Zucchini Noodles with Tomatoes and Pesto on Skinny Taste
The Wanderlust Kitchen Jerusalem Salad
Yankee Kitchen Ninja Quinoa Salad with Corn, Edamame and Cherry Tomatoes
Diethood: Tomato Crumble
Oven Roasted Tomato Sauce on Brooklyn Farm Girl
Very simple 4-ingredient recipe for tomatoes topped with sharp cheddar cheese and roasted with a little seasoning. Gluten-free and Vegetarian.
- 4 medium tomatoes
- 1 cup shredded extra-sharp cheddar, such as Cabot Seriously Sharp
- ½ teaspoon Italian seasoning
- Freshly ground pepper to taste
- Preheat oven to 400 degrees F. Line a baking sheet with foil.
- Cut tomatoes in half along the equator. Place cut-side up on the baking sheet. Divide the cheddar among the tomatoes. Sprinkle with Italian seasoning and pepper. Roast until the tomatoes are soft and starting to sag under their own weight, and the cheddar is bubbling and starting to brown, 15 to 20 minutes. Let cool about 5 minutes before serving.
- Serving Size: 2 tomato halves
- Calories: 146
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 7 g