Roasted Tomatoes with Cheese

Roasted Tomatoes with Cheese

It’s finally that time of year when the tomatoes are beginning to roll in. I’ve been harvesting tomatoes every 2-3 days and I bring back a big bucket full of them eat time. I love this time of year. We live pretty far north so we usually don’t get ripe tomatoes until August. This year has been particularly cool so we didn’t get any ripe yumminess until the end of the month. But they are finally ripening up.

Each year I garden, I do a little experimenting with methods. Last year I had vining tomatoes that I pruned religiously and tied up. One bed was a regular tilled garden bed and the other was a “lasagna garden” method that used layers of mulch. The tilled garden did ok but mulch garden produced significantly more. I was planning on expanding my mulch garden this year but time got away from me. We ended up planting an herb garden, strawberry garden, and asparagus garden (don’t worry gardening experts, the asparagus was not planted where the tomatoes were. I know that’s a no no) in the mulch bed instead. I ran out of room for my tomatoes.

This year, we did go back to planting tomatoes in the tilled garden bed but instead of vining tomatoes (indeterminate), I bought bush tomatoes (determinate). I didn’t mean to buy all bushes. I just mixed up the terms indeterminate and determinate. Why can’t they just say vining or bush? I never get it right. So I planted bush tomatoes which ended up being a blessing because they need less care than vining tomatoes. This summer ended up being busier than I anticipated and I didn’t have as much time as I did last year to devote to gardening. With the bush variety, I didn’t have to worry about pruning as much. The only trimming I did was in August .I just plucked off  all the flowers because I knew there wouldn’t be time for them to turn into berries and ripen before the frost. The plants were then able to put more energy into the fruit they had on the vine. I also took off a few leaves so the sun could reach more of the tomatoes.

My plants are heavy laden with large beautiful tomatoes that are ripening at a steady rate. I think this will be my best yield yet.

Next year I plan on trying out a few beds using the straw bale gardening technique from this book Straw Bale Gardening.

Enough gardening talk. On to the recipe!

This is one of my favorite ways to eat paste tomatoes. A fleshy paste tomato like Roma, Amish Paste or San Marzano works the best for this recipe. I’ve tried it with the round tomatoes and they just end up a wet mess. They still taste good but the paste tomatoes hold up their shape better and the cheese is less likely to slide off since they lay fairly flat.

This is a ridiculously easy recipe, I almost feel silly writing it up. You can switch it up by using different cheeses. Cheddar and Swiss are great. I made these with gouda once and they were a big hit. Most any fresh or dried herbs work as well, oregano, basil, thyme, marjoram…

Roasted Tomatoes with Cheese


  • Paste Tomatoes
  • Mozzarella Cheese
  • Garlic Salt
  • Basil leaves


  1. Turn oven on to a low broil. Move top rack down making sure there is at least 2" between the heating element and the tomatoes. You want to roast them, not incinerate them.
  2. Slice tomatoes in half and lay skin side down in a glass baking dish.
  3. Sprinkle the tops with garlic salt.
  4. Lay a slice of cheese over each tomato.
  5. Top with a couple leaves of basil.
  6. Place tomatoes in oven for about 7-10 mins, keeping an eye on them.
  7. Remove from oven once the cheese is slightly browned. Tomatoes should be hot but still firm.
  8. Serve warm.

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3 comments to Roasted Tomatoes with Cheese

  • Ray

    I like the article, but I think you’re mistaken on planting asparagus and tomatoes. I’ve looked up companion plants, and tomatoes and asparagus do well together. I’ve got volunteer tomato plants in my asparagus beds, and they do well together for over the past 4 years.

    Maybe you had tomatoes and strawberries mixed up with tomatoes and asparagus?

  • Thank you for the inspiration. I made this up today for lunch so I could use up the rest of my tomatoes before they rot. Thank you!

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