15 Minute Broiled Tomatoes with Cheese
This is a family recipe that goes back to summers growing up—my step-mom made it often when tomatoes were at their peak, and it’s still one of the easiest ways to turn fresh tomatoes into something warm, cheesy, and completely irresistible.
With just a handful of ingredients and about 15 minutes, these broiled tomatoes with cheese make an easy appetizer, side dish, or light meal that’s perfect when tomatoes are in season.
My step-mom has contributed or inspired a handful of recipes here on The Wooden Skillet – if you haven’t yet, you gotta try Coco’s Broccoli Casserole and our French Toast Bake!
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Tomatoes: Thick slices of large beefsteak tomatoes work best since they hold their shape under the broiler.
- Mayo: Adds creaminess and helps the topping brown beautifully. Use your favorite brand or our homemade mayo recipe.
- Parmesan cheese: Freshly shredded parmesan gives the best melt and flavor.
- Yellow onion: Finely diced for a subtle crunch and mild savory flavor.
Looking for another delicious appetizer recipe? Try our Caprese Skewers!
Why I Can’t Stop Making These
- Quick + easy: Ready in about 15 minutes with minimal prep.
- Simple ingredients: Just tomatoes, mayo, parmesan, onion, and seasoning.
- Perfect texture contrast: Juicy tomatoes with a bubbly, golden, slightly crisp cheese topping.
- Great way to use summer tomatoes: Especially when they’re at peak ripeness. Flexible: Works as an appetizer, side dish, or even a light lunch.
How to Make Broiled Tomatoes
Step 1: In a medium bowl, combine the mayo, parmesan cheese, diced onion, oregano, and kosher salt.
Step 2: Stir until well combined.
Step 3: Spoon the mixture evenly over each tomato slice, spreading it out to the edges.
Step 4: Place the baking sheet under the broiler for about 2 minutes, or until the topping is golden brown and bubbly. Watch closely to prevent burning.
Step 5: These are best enjoyed fresh from the oven while warm and melty.
Erin’s Testing Tips
- Use thick tomato slices so they don’t become too soft under the broiler.
- Keep a close eye while broiling—they can go from golden to burnt quickly.
- For extra flavor, try adding a pinch of garlic powder or black pepper.
- Serve immediately for the best texture and flavor.
What to Serve With (make it a meal)
These broiled tomatoes with cheese pair well with a variety of simple mains and sides, making them easy to serve as part of a complete meal. Try serving them alongside something hearty like Grilled Chicken Cutlets or a Cast Iron Skillet Ribeye Steak, or balance them out with a fresh Strawberry Blueberry Spinach Salad and Grilled Potatoes in Foil for a well-rounded, seasonal spread.
Recipe FAQs
Typically about 2 minutes under the broiler, but timing can vary depending on your oven. Watch closely—the topping should be golden brown and bubbly.
Parmesan cheese is the most common choice because it melts well and browns nicely under the broiler. You can also experiment with blends, but parmesan gives the best texture and flavor.
These are best served fresh. You can prep the topping ahead of time, but assemble and broil the tomatoes right before serving for the best texture.
Use thick tomato slices, broil them quickly at high heat, and avoid overcooking. Serving immediately also helps maintain the best texture.
Other Tomato Recipes You Might Like
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Ingredients
- 2 large beefsteak tomatoes, cut into 3 thick slices
- 1/2 cup mayo
- 1/2 cup parmesan cheese, heaping, shredded
- 1/2 teaspoon oregano
- 1/4 cup yellow onion, diced
- 1/8 teaspoon kosher salt
Instructions
- Turn oven to broil.
- Place tomato slices on a baking sheet.
- In a medium mixing bowl combine mayo, parmesan cheese, oregano, onion and kosher salt.
- Diving mayo mixture evenly between the six tomato slices, add a dollop or two to each and flatten out, spreading it to the edges of each tomato.
- Broil on high approximately 2 minutes, or until the mayo mixture is starting to brown and bubble (watch closely, oven temps vary).
- Remove and serve immediately.
Notes
- Mayo: feel free to use whatever mayo you like – here is really nice homemade version that works well in this recipe!
- Tomatoes: a beefsteak or larger tomato really work best for this recipe.
- Leftovers: this is one of those recipes that, in my opinion, doesn’t keep well! The good news is they are so good you probably won’t have leftovers!
Nutrition
Originally published October 5, 2015. Photos have been updated and the recipe remains the same.
Thomas Hmielewski says
Thick tomato slices work best here so they hold up under the creamy, cheesy topping. Simple but really good — an easy summer side that’s worth keeping in rotation.
Dawn Frye says
These are truly the best! Will be using this recipe from now on.
Erin Jensen says
Right! One of my favorite (underrated) recipes! Thanks, Dawn!