Four Cheese Italian Tomatoes
Gluten Free Living – 2019
Oh my. Four Cheese Italian Tomatoes was such a succulent and amazing side dish. The tomatoes are oven roasted with lots of Italian herbs over top. I used fresh oregano, basil and thyme. I drizzled the tomatoes with olive oil and sprinkled with salt and pepper. Finally, I sprinkled four different cheeses over top. The outcome? Magnificent. 🙂
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Seriously, these tomatoes were heavenly. I ate two or three servings myself! I used Asiago, Romano, Parmesan and Mozzarella cheeses. It was almost like eating pasta, without the pasta.
I made up two large 18×26″ cookie sheets of these tomatoes. I found myself with quarts and quarts of all kinds of grape and cherry tomatoes in my refrigerator. I came up with this concoction in order to use them all up. I love Roasted Tomatoes anyway, but this version was incredibly mouthwatering.
I served this delicious side with Beef Pineapple Stir Fry to our Friday night care group last month. I wasn’t the only one who went back for seconds and thirds. 🙂 With two huge cookie sheets of roasted tomatoes, I had some leftovers. I had one gal tell me, “Teresa, I will always take your leftovers home!” Glad to oblige. 🙂
I actually warmed some of these up for my lunch the next day and thought they were good that way too. The cheese provided a savory richness to the tomatoes. The seasonings and olive oil just make everything better.
If you have a bumper crop of tomatoes, this should be your go to recipe. If you enjoy tomatoes as a side dish like I do, Four Cheese Italian Tomatoes should be on your menu. These are festive enough to make for company or holiday menus too.
The gluten free recipe will have you rethinking how you serve tomatoes in the future. They’re not just good for salads or tomato sauce. Tomatoes are marvelous as a side dish or Meatless Monday dish, too. ‘nuf said.
Four Cheese Italian Tomatoes are absolutely mouthwatering.
All the cheese makes this dish irresistible.
I served Four Cheese Italian Tomatoes with Beef Pineapple Stir Fry. Both were delicious.
If you enjoy roasted tomatoes, you’ll love this dish.
Here’s what I did.
I used these ingredients.
Wash tomatoes. Slice in half and lay on parchment-lined cookie sheets. Spray tomatoes with olive oil.
Sprinkle generously with salt and pepper.
Now add chopped basil, oregano and thyme.
Begin layering cheese. This is the Asiago.
Add parmesan, romano and finally mozzarella.
Bake about 20 to 30 minutes at 400 degrees or until cheese is well melted.
Garnish with fresh basil leaves, if desired.
Four Cheese Italian Tomatoes is a savory and scrumptious dish that’s wonderful for company dinners.
Four Cheese Italian Tomatoes were so mouthwatering paired with Beef Pineapple Stir Fry.
Here’s the recipe.
FOUR CHEESE ITALIAN TOMATOES
(My own concoction)
Four Cheese Italian Tomatoes
Equipment
- 1 18x26" cookie sheet pan
- 1 sharp knife to cut vegetables and mince herbs
- 1 pastry brush
Ingredients
- 3 quarts assorted cherry or grape tomatoes halved
- 1 cup Parmesan Cheese freshly grated
- 3/4 to 1 cup Asiago cheese freshly grated
- 2 cups Mozzarella cheese shredded, or Monterey Jack cheese
- 1 cup Romano cheese freshly grated
- 1 to 2 tbsp. fresh basil chopped
- 1 to 2 tbsp. fresh oregano chopped
- 1 to 2 tsp. dried thyme or 1-2 tbsp. fresh thyme
- 1/4 tsp. pink Himalayan sea salt
- 1/4 tsp. ground black pepper to taste
- 1/4 cup extra-virgin olive oil
Instructions
- Preheat oven to 400° F.
- Spray a large cookie sheet with olive oil cooking spray (or line with parchment paper).
- Place tomatoes cut-side up in prepared cookie sheet.
- Spray or brush tomatoes with olive oil.
- Sprinkle seasonings generously over top of tomatoes.
- Sprinkle tomatoes with Parmesan, Asiago, Romano and finally Mozzarella cheese over top.
- Bake, uncovered, until the tomatoes are tender, about 20-30 minutes.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
If you have a bumper crop of tomatoes, this is a great way to use them.
This gluten free side dish tastes wonderfully with Beef Pineapple Stir Fry.
If you enjoy roasted tomatoes, Four Cheese Italian Tomatoes will knock your socks off!
You may also enjoy these delicious recipes!
Skinny Roasted Vine-Ripe Tomatoes
Four Cheese Italian Tomatoes
Equipment
- 1 18×26" cookie sheet pan
- 1 sharp knife to cut vegetables and mince herbs
- 1 pastry brush
Ingredients
- 3 quarts assorted cherry or grape tomatoes halved
- 1 cup Parmesan Cheese freshly grated
- 3/4 to 1 cup Asiago cheese freshly grated
- 2 cups Mozzarella cheese shredded, or Monterey Jack cheese
- 1 cup Romano cheese freshly grated
- 1 to 2 tbsp. fresh basil chopped
- 1 to 2 tbsp. fresh oregano chopped
- 1 to 2 tsp. dried thyme or 1-2 tbsp. fresh thyme
- 1/4 tsp. pink Himalayan sea salt
- 1/4 tsp. ground black pepper to taste
- 1/4 cup extra-virgin olive oil
Instructions
- Preheat oven to 400° F.
- Spray a large cookie sheet with olive oil cooking spray (or line with parchment paper).
- Place tomatoes cut-side up in prepared cookie sheet.
- Spray or brush tomatoes with olive oil.
- Sprinkle seasonings generously over top of tomatoes.
- Sprinkle tomatoes with Parmesan, Asiago, Romano and finally Mozzarella cheese over top.
- Bake, uncovered, until the tomatoes are tender, about 20-30 minutes.
2 Comments
Kim Lange
September 9, 2019 at 1:52 pm
Oh my stars! I cannot wait to make this! It looks so yummy Teresa! Pinning! xo
Teresa
September 10, 2019 at 12:10 pm
Hi, Kim. It turned out so wonderfully. It’s really a great side for any kind of meal. Enjoy.