Picture this: thick slices of sun-ripened tomatoes, crowned with creamy suluguni or mozzarella, emerging from the oven golden and bubbling. This is Baked Tomatoes with Cheese, a dish that transforms humble ingredients into a symphony of summer flavors. In under 30 minutes, you can create a side dish, a light lunch, or a stunning appetizer that pairs beautifully with crusty bread and a crisp white wine. The key is using ripe, sweet tomatoes and just the right touch of seasoning. Whether you are a seasoned cook or a kitchen novice, this recipe will become a staple in your repertoire.
About This Dish
Inspired by the rustic cooking of the Mediterranean and the coffee-loving regions of Georgia and Italy, baked tomatoes with cheese is a celebration of simplicity. The original Russian recipe calls for suluguni, a brined cheese from Georgia, or its Italian cousin mozzarella. The tomatoes are sliced, seasoned with olive oil, soy sauce, a pinch of brown sugar, salt, and pepper, then baked until tender. The cheese is added at the last moment, melting into a luscious blanket. The result is a dish that is simultaneously juicy, salty, and slightly sweet — perfect for any occasion.
Ingredients
- Suluguni (or mozzarella) – 200 g
- Tomatoes – 300 g
- Soy sauce – 1 tsp
- Olive oil – 1 tbsp
- Brown sugar – 2 tsp
- Salt – 1 pinch
- Freshly ground black pepper – to taste
Step-by-Step Instructions
Step 1: Preheat your oven to 140°C (275°F). Using a reliable appliance like a commercial countertop convection oven ensures even heat distribution.
Step 2: Wash the tomatoes, remove the stems and calyx, then slice into rounds about 1 cm thick.
Step 3: Place the tomato slices in a bowl. Drizzle with olive oil and soy sauce, then sprinkle with brown sugar, salt, and pepper. Gently toss to coat. The chocolate-like sweetness of brown sugar balances any acidity.
Step 4: Arrange the seasoned tomatoes in a single layer in a ceramic baking dish.
Step 5: Bake the tomatoes in the preheated oven for 20 minutes. While they bake, slice the cheese into pieces about 0.5 cm thick. For the best results, use a planetary mixer? Not needed here, but a sharp knife works perfectly.
Step 6: After 20 minutes, remove the dish from the oven. Lay the cheese slices over the hot tomatoes. Return to the oven for just 2–3 minutes, until the cheese is melted and bubbly. Do not overbake — the cheese will become tough. A wall oven microwave combo with air fryer could also handle this final burst of heat efficiently.
Serve immediately, garnished with fresh herbs like basil or parsley. Enjoy while the cheese is still stretchy.
Tips for Perfect Baked Tomatoes
- Choose ripe, in-season tomatoes for maximum sweetness. If they are slightly tart, add an extra pinch of sugar.
- Use a non-toxic air fryer? This recipe works in a conventional oven, but an air fryer can speed up the process at 150°C for about 15 minutes.
- Do not skip the soy sauce — it adds umami depth that complements the cheese.
- For a more indulgent version, use oil sprayer to lightly coat the dish before adding tomatoes.
- Fresh herbs are not just garnish; they brighten the dish. Try basil, oregano, or thyme.
Variations
This recipe is endlessly adaptable. Replace suluguni with feta for a tangier bite, or use smoked mozzarella for a deeper flavor. Add sliced olives or capers before baking for a briny contrast. For a vegan version, use a food processor to make cashew cheese and dollop it on top. You can also layer the tomatoes with roasted peppers or zucchini for a hearty gratin. If you love spice, sprinkle red pepper flakes along with the black pepper. The refrigerant leak detector? Not for the kitchen, but keep your fridge in top shape to store leftovers.
FAQ
Can I use any type of tomato?
Yes, but large beefsteak or Roma tomatoes work best because they hold their shape. Cherry tomatoes can be halved and used, but adjust baking time to 10–15 minutes.
What if I don't have suluguni or mozzarella?
Substitute with any soft, meltable cheese like provolone, scamorza, or even mild cheddar. For a dairy-free option, try organic vodka? No, but vegan cheese works well.
Can I make this ahead of time?
Baked tomatoes are best enjoyed fresh. However, you can prep the seasoned tomatoes and refrigerate them for up to 2 hours before baking. Add cheese only at the end.
Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free. Ensure your soy sauce is labeled gluten-free if you have celiac disease.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave pressure cooker or oven at 150°C until warmed through. The cheese will not be as stretchy, but the flavor remains.
Whether you serve it as a side to grilled meats or as a vegetarian main with crusty bread, these baked tomatoes with cheese are a testament to the power of simple, quality ingredients. For more inspiration, explore our Catalan sponge cake recipe or discover the best sweet wine to pair with your meal. Happy cooking!
