Cheddar-Topped Baked Tomatoes with Basil

Bettyskitchen's picture

Jan. 25, 2011

In this video, Betty demonstrates how to make Cheddar-Topped Baked Tomatoes. These are whole tomatoes with a topping of breadcrumbs, Cheddar cheese, butter, fresh basil, and seasonings. They are baked in the oven until the topping is drizzling cheese over the sides and the breadcrumbs are browned and crusty.


Tomatoes 6 Medium , washed and with a 0.5 inch slice cut from the stem end and discarded
Salt 1/2 Teaspoon
Butter 2 Tablespoon , melted
Fine dry breadcrumbs 1/2 Cup (8 tbs)
Shredded sharp cheddar cheese 1/2 Cup (8 tbs)
Chopped basil/0.5 teaspoon dried basil 1/2 Tablespoon
Ground red pepper 1/8 Teaspoon (Optional, I Left This Out, But It Is Great, If You Like It Spicy)


Sprinkle cut sides of 6 tomatoes with about ½ teaspoon salt. Place tomatoes in an ovenproof baking dish and set aside. In a small bowl, combine 2 tablespoons melted butter, ½ cup fine, dry bread crumbs, ½ cup shredded Cheddar cheese, ½ tablespoon fresh chopped basil, and 1/8 teaspoon ground red pepper, if desired. With your hands, carefully place 1/6 of the mixture on top of each of the cut, salted tomatoes. Bake at 350 degrees for about 10 minutes, or until tomatoes are thoroughly heated and topping is melted and crunchy. Serve immediately. I served mine with Herbed Corn on the Cob and Grilled Ribeye Steaks with Thyme Caramelized Onions. I will upload the entrée portion of the meal tomorrow. I hope you enjoy the Cheddar-Topped Baked Tomatoes! --Betty

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 112Calories from Fat 67

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 263 mg10.96%

Total Carbohydrates 8 g2.7%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet