When summer’s sun casts its warm glow on the garden, homegrown tomatoes become the stars of my kitchen. One afternoon, as I picked the plumpest beefsteak tomatoes from my backyard, inspiration struck—I wanted to elevate their natural sweetness while adding a fun twist. That’s how Baked Pimiento Cheese Tomatoes came to life!
Imagine slicing juicy tomatoes, layering them with a rich, creamy pimiento cheese mixture, and capping them off with a crispy Panko topping. Each bite melts in your mouth, hitting all the right notes of flavor and texture. This dish not only satisfies a midnight snack craving but also impresses guests at summer gatherings or cozy family dinners. Best of all? It’s incredibly easy to whip up, turning an ordinary ingredient into a standout centerpiece. Let’s dive into this delicious, crowd-pleasing recipe that will keep fast food far from your mind!
Why will you love Baked Pimiento Cheese Tomatoes?
Irresistible Flavor Fusion: The blend of sharp cheddar and creamy mayonnaise creates a savory explosion.
Quick Preparation: Whip this dish together in just 35 minutes, making it perfect for busy weeknights.
Crowd-Pleasing Appeal: It’s a unique twist that’s sure to impress family and friends at any gathering.
Vegetable Reinvented: Elevate ordinary tomatoes into a cheesy, decadent delight that shines on any table.
Versatile Side or Snack: Perfect as an appetizer or a side dish, complementing a variety of meals. Enjoy these warm, cheesy bites and discover why they could easily become your new favorite recipe!
Baked Pimiento Cheese Tomatoes Ingredients
For the Tomatoes
• 3 large beefsteak tomatoes – Choose ripe tomatoes for maximum flavor and juiciness.
• Kosher salt – Helps to enhance the natural sweetness of the tomatoes, bringing out their flavor.
For the Cheese Mixture
• 2 cups shredded sharp cheddar cheese – Adds a melty texture and a bit of tang.
• 3/4 cup real mayonnaise – Provides creaminess; you can substitute with Greek yogurt for a lighter option.
• 1 jar (4 oz) diced pomegranates – Adds a sweet and tart crunch; remember to reserve 1 Tbsp juice for mixing.
• 2 Tbsp fresh chopped chives – Use for a mild onion flavor; feel free to substitute with green onions.
• 1 tsp garlic salt – Infuses a savory depth; perfect for cheese dishes.
• 1/2 tsp onion powder – Helps enhance the overall flavor profile of the cheese mixture.
• 1/2 tsp ground mustard – Adds a subtle tanginess to the mixture.
For the Crunchy Topping
• 1/2 cup Panko breadcrumbs – Creates a delightful crispy texture on top; regular breadcrumbs will also work.
• 1 Tbsp butter, melted – Binds the breadcrumbs together and adds flavor; use olive oil for a vegan option.
• 1 Tbsp grated Parmesan cheese – For an extra cheesy topping, but you can leave it out if desired.
• 1/4 tsp garlic salt – Complements the savory crispy topping with a hint of garlic.
Dive into these Baked Pimiento Cheese Tomatoes, and let their cheesy goodness capture your heart and taste buds!
How to Make Baked Pimiento Cheese Tomatoes
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Preheat the oven to 425°F. Line a large baking sheet with parchment paper, ensuring a non-stick surface for easy cleanup. Set it aside for now.
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Slice the tomatoes into 5 equal slices, totaling 15 slices. Place them on doubled paper towels and sprinkle lightly with kosher salt. Let them sit for about 10 minutes to enhance their natural flavor.
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Mix the cheese mixture in a medium bowl: combine the shredded cheddar, mayonnaise, drained pimientos with 1 Tbsp of reserved juice, 1 Tbsp of chives, garlic salt, onion powder, ground mustard, and black pepper. Stir until everything is fully blended.
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Arrange the tomato slices side by side on the prepared baking sheet. Spoon the delicious pimiento cheese mixture onto each slice, leaving a 1/4-inch border to prevent overflow.
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Toss the Panko breadcrumbs in a small bowl with melted butter, Parmesan, and garlic salt. Sprinkle this crispy mixture generously over each tomato slice to create a delightful topping.
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Bake the tomatoes for 13-15 minutes, or until the tops are lightly golden and the tomatoes are slightly softened. Keep an eye on them for that perfect golden color!
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Rest the baked tomatoes for 5 minutes after removing them from the oven. Serve warm, sprinkled with the remaining chives for a fresh touch.
Optional: Drizzle with a little extra pomegranate juice for an added burst of flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Baked Pimiento Cheese Tomatoes
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Tomato Selection: Choose ripe beefsteak tomatoes for a juicy, flavorful base. Overripe tomatoes may become mushy during baking.
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Salting Technique: Don’t skip the salting step! It draws out excess moisture, enhancing the flavor and preventing sogginess while baking.
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Cheese Mixing: Ensure all ingredients are well combined for a consistent flavor. Uneven mixing could lead to some bites being bland.
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Panko Crunch: For an extra crispy topping, broil the tomatoes for the last minute of baking. Just watch closely to prevent burning.
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Serving Suggestions: These Baked Pimiento Cheese Tomatoes pair beautifully with grilled meats or a fresh garden salad, making them a versatile addition to any meal.
Enjoy this delightful twist on tomatoes and elevate your dining experience with these Baked Pimiento Cheese Tomatoes!
How to Store and Freeze Baked Pimiento Cheese Tomatoes
Fridge: Store any leftover Baked Pimiento Cheese Tomatoes in an airtight container for up to 3 days. Reheat in the oven for a few minutes to regain crispiness.
Freezer: If you’d like to freeze them, allow the tomatoes to cool completely, then place the slices in a single layer on a baking sheet until frozen. Transfer to a freezer-safe bag for up to 2 months.
Reheating: For the best taste, reheat thawed tomatoes in the oven at 350°F for about 10-15 minutes. This will help keep the topping crunchy and revitalize the flavors.
Serving: Enjoy them warm as a side dish or snack; they’re just as delightful when reheated!
Make Ahead Options
These Baked Pimiento Cheese Tomatoes are perfect for meal prep, allowing you to savor delightful flavors with minimal fuss. You can prepare the cheese mixture and slice the tomatoes up to 24 hours in advance. Simply combine the cheese, mayonnaise, pimientos, and seasonings in a bowl, then store it in an airtight container in the refrigerator. For the tomatoes, cut and salt them as directed, and keep them in the fridge covered with a damp paper towel to maintain moisture. When you’re ready to bake, just assemble the cheese on the tomato slices, top with the Panko mixture, and bake as instructed. This way, you’ll enjoy restaurant-quality results without the last-minute rush!
What to Serve with Baked Pimiento Cheese Tomatoes?
Transform your meal into a delightful feast by pairing these scrumptious bites with complementary dishes!
- Grilled Chicken: Perfectly seasoned chicken adds a hearty protein to balance the cheesy delight of the tomatoes.
- Quinoa Salad: A light, refreshing salad with cucumber and herbs enhances the flavors and provides a nutritious contrast.
- Crusty Bread: Serve alongside a warm baguette or crusty rolls, ideal for soaking up any melted cheese and tomato goodness.
- Roasted Asparagus: Tender, slightly charred asparagus introduces a fresh, earthy flavor that complements the richness of the dish.
- Corn on the Cob: Bright and sweet, juicy corn brings a delightful crunch and seasonal freshness to the dining table.
- White Wine Spritzer: A crisp, refreshing drink like a spritzer with lemon and mint balances the flavors and adds a bubbly touch.
- Herbed Rice: Fluffy rice infused with fresh herbs provides a lovely base, making each bite a blend of creamy and savory flavors.
- Lemon Sorbet: To cleanse the palate after such cheesy indulgence, a zesty lemon sorbet brings a bright, refreshing finish to the meal.
Let your creativity shine and mix and match these ideas for an unforgettable dining experience!
Baked Pimiento Cheese Tomatoes Variations
Feel free to personalize your dish and make it uniquely yours with these simple twists and substitutions!
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Spicy Kick: Add chopped jalapeños or crushed red pepper flakes to the cheese mixture for a delightful heat that brings excitement to every bite.
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Herb Infusion: Substitute chives with fresh basil or parsley for a fragrant twist that contrasts beautifully with the cheesy flavors.
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Cheese Lovers Delight: Experiment with a mix of cheeses; try pepper jack for a creamy, spicy richness or gouda for a smokier flavor profile.
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Nutty Crunch: Toss in some chopped walnuts or pecans with the Panko for an earthy crunch that elevates the texture and adds depth.
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Vegan Option: Replace cheese and mayonnaise with cashew cheese and silken tofu for a completely dairy-free version that doesn’t sacrifice on flavor.
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Tomato Variation: Use heirloom or roma tomatoes for different textures and flavors, creating a diverse taste experience that keeps things interesting.
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Seasonal Twist: Mix in fresh corn or diced bell peppers during peak summer months for a bright, sweet addition that enhances the freshness of the dish.
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Mediterranean Flair: Add a sprinkle of feta cheese and a drizzle of balsamic glaze after baking for a tangy, savory finish that transports your taste buds!
Baked Pimiento Cheese Tomatoes Recipe FAQs
What type of tomatoes should I use for Baked Pimiento Cheese Tomatoes?
Absolutely! I recommend using large beefsteak tomatoes as they are juicy, flavorful, and will hold their shape well during baking. Make sure they are ripe but not overripe; look for smooth skin and no dark spots all over to ensure quality.
How should I store leftover Baked Pimiento Cheese Tomatoes?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F for about 5-10 minutes to restore their delightful crispiness.
Can I freeze Baked Pimiento Cheese Tomatoes?
Yes, you can freeze them! Allow the tomatoes to cool completely after baking. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can last up to 2 months. When you’re ready to eat, thaw them overnight in the fridge, then reheat in the oven at 350°F for about 10-15 minutes for the best texture.
What should I do if my cheese mixture is too runny?
If your pimiento cheese mixture seems too runny, it might be caused by excess moisture from the pimentos or mayonnaise. To remedy this, you can add a bit more shredded cheese to thicken it up. Alternatively, try draining the pimentos better next time or reducing the amount of mayonnaise to achieve the consistency you’re looking for.
Are Baked Pimiento Cheese Tomatoes suitable for people with food allergies?
Great question! They contain common allergens such as dairy (cheese and mayonnaise) and might not fit dairy-free diets. If you’re serving guests with dietary restrictions, consider using lactose-free cheese and a dairy-free mayo substitute. Always check ingredient labels for allergens, especially if you’re using pre-packaged items like Panko breadcrumbs!
How can I make Baked Pimiento Cheese Tomatoes more flavorful?
I often like to switch things up by adding spices like smoked paprika or cayenne pepper to the cheese mixture for extra flavor. You could also incorporate different herbs like basil or oregano for a fresh twist. Experiment with toppings by adding chopped olives or sundried tomatoes for added depth!
Baked Pimiento Cheese Tomatoes: A Cheesy Delight Awaits
Ingredients
Equipment
Method
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Slice the tomatoes into 5 equal slices and sprinkle with kosher salt; let sit for 10 minutes.
- In a medium bowl, mix the cheese mixture ingredients until fully blended.
- Arrange tomato slices on the baking sheet and spoon cheese mixture onto each slice.
- Combine Panko, butter, Parmesan, and garlic salt; sprinkle over each tomato slice.
- Bake for 13-15 minutes until golden and tomatoes are slightly softened.
- Rest baked tomatoes for 5 minutes before serving warm, topped with remaining chives.
