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Oven roasted tomatoes

Author Giulia Scarpaleggia


  • ripe round tomatoes
  • sliced ​​cheese, like scamorza, an Italian smoked cheese, the most suitable, but also halloumi, Tomino or mozzarella
  • salt and freshly ground pepper
  • extra virgin olive oil
  • herbs, basil, thyme, chives ...


  • Preheat oven to 170°C.
  • Wash and slice the tomatoes.
  • Cut the cheese into thick slices and make small towers alternating tomatoes and cheese.
  • Season each layer with salt and freshly ground black pepper, a drizzle of extra virgin olive oil and fresh herbs.
  • Stick a toothpick or a sprig of thyme in the middle of each tomato to prevent the stacks from collapsing during the cooking in the oven.
  • Bake the tomatoes in the preheated oven for about 30 minutes or until the cheese has melted and the tomato flesh is well cooked.
  • Serve the tomatoes with the delicious cheese sauce they made.
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A tip: arrange the tomatoes one next to the other in a small baking pan. This will also prevent the tomatoes from collapsing.