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.

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.

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.

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.

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.

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.

What can I do with 7 tomatoes? ›

If you have a huge glut of tomatoes to use up, slowly dehydrate them in a low oven so they're gummy, gnarly and full of intense flavour. Then transfer to jars, cover with oil and keep to use in pasta dishes, salads, or as part of an antipasti spread.

Tomatoes contain a large amount of malic acid and citric acid, which will trigger gastroesophageal reflux disease (GERD). In addition, eating too many tomatoes can also cause other gastrointestinal problems such as irritable bowel syndrome (IBS).

Italians have a deep affinity for tomatoes in their cuisine, and tomatoes play a prominent role in traditional Italian cooking. The tomato is a key ingredient in numerous Italian dishes, such as pasta sauces, pizza, bruschetta, Caprese salad, and many more.

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.

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

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.

Fresh, or even aged a little so the tomato juice soaks into the bread turning it soft and blushing slightly, any cheese and tomato sandwich is a thing of beauty. The cheese brings salt and savouriness that enlivens bright, fat slices of super-ripe tomatoes.