These Baked Cheesy Spinach Tomatoes are a great way to use up tomatoes growing in the garden. Each tomato slice has fresh herbs, spinach, parmesan, and mozzarella cheese.
Additionally, the cheesy baked tomatoes make the perfect summer appetizer.
My family loves these baked tomato slices. We often make them during the summer.
They’re the perfect snack on hot summer days when you don’t feel like eating a whole lot of food.
I also think the oven Baked Cheesy Spinach Tomatoes would taste great on french bread with Duke Mayonnaise.
You could even eat them on a slice of bread as an open sandwich with a few pieces of bacon.
We usually use Creole tomatoes and fresh herbs from our garden to make the Baked Cheesy Spinach Tomatoes.
The only ingredient we don’t have growing in our backyard that we use for this recipe is spinach.
How to Make Baked Cheesy Spinach Tomatoes
First, you will need four tomatoes. We used Creole but, you can use another kind if you want.
Next, slice the tomatoes into circles and place them in a baking dish.
Second, drizzle each tomato slice with olive oil and top with chives. Next, season with salt and pepper.
You can omit the chives if you can’t find them at your local grocery store or if you don’t have them growing in your garden.
Third, sprinkle parmesan and mozzarella cheese on each tomato slice.
Fourth, rinse and dry some spinach leaves. Next, chop up the spinach leaves. We used about 1/4 cup of chopped spinach leaves.
You can omit the spinach leaves and use basil instead if you don’t care for spinach.
Last, place the casserole dish with the slice tomatoes in a 400 degree preheated oven.
Bake the sliced tomatoes for at least 20 minutes then switch the oven to broiler. Broil the tomatoes for 5 minutes.
Remove the Cheesy Spinach Tomatoes from the broiler once the cheese is crisp, hot, and bubbly.
Doesn’t the baked tomato slices look delicious? Do you have a favorite recipe using tomatoes?
Additionally, these oven-baked tomatoes with cheese and spinach are an easy and quick appetizer.
A perfect recipe for when you have a few guests you need to entertain for brunch, before dinner, or anytime.
You may also want to check out my Bacon Stuffed Jalapenos and my Blueberry Lemon Bars for a delicious after dinner dessert. And, my Cheesy Tomato Bread.
Baked Cheesy Spinach Tomatoes
These Baked Cheesy Spinach Tomatoes make a quick and easy cheesy appetizer.
Ingredients
- 3 – 4 creole tomatoes
- parmesan cheese (to your liking)
- mozzarella cheese (to your liking)
- olive oil
- chopped chives (to your liking)
- 1/3 cup chopped spinach
Instructions
- Preheat oven to 400 degrees.
- Slice tomatoes into circles. Place tomatoes in a casserole dish.
- Drizzle tomatoes with olive oil. Then season with salt, pepper, and chives.
- Sprinkle parmesan and mozzarella cheese over each tomato. Next, top each tomato slice with spinach.
- Place casserole dish with tomatoes in the oven. Bake for 20 minutes.
- Remove the casserole dish from the oven and turn the broiler on. Place the dish back in the oven.
- Broil the tomatoes for 5 minutes or until the cheese is hot and bubbly.
- Let cool. Serve warm.
Notes
You may use basil instead of spinach.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 27Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 28mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 1g
For more about our Nutritional Disclaimer: https://www.thisolemom.com/nutritional-disclaimer/
Dawn Conklin says
Perfect for using up the tomatoes that were still on my counter from my plants 🙂 I had to pull them a couple weeks ago due to frost and I let the green ones ripen, so this was the perfect way to enjoy them. As much as I love tomatoes by the time October comes around I get bored with regular tomato slices until next year haha!
Kim Seghers says
Thank you Dawn for leaving a lovely comment. I totally understand about getting bored with tomatoes. We also have plenty growing in our garden and run out of ideas how to use them. That’s the reason I decided to try something new! Glad you enjoyed the recipe. Havea great week! Kim
Tammy Kahn says
hey nice recipe, I tried it and it was awesome
thanks for sharing
do share more like these
Kim Seghers says
Hi Tammy! So glad you liked the recipe. Thank you for the great feedback and for letting me know you tried it. Enjoy the rest of your week, Kim
Erin | Dinners,Dishes and Dessert says
This couldn’t look any more perfect! This is seriously making me hungry!
Kim Seghers says
Thank you Erin! I love finding ways to use tomatoes from my garden. Thanks for visiting. Have a lovely week, Kim
Beth Pierce says
This was a great snack after a long afternoon of swimming! Easy to make and my kids loved them!
Kim Seghers says
Hi Beth! Thank you. Yes, it’s a great snack for summer and after swimming. Especially when you just need a light snack before dinner! Enjoy your week, Kim
B. says
I have tomatoes growing right now and I can’t wait for them to ripen so I can make this recipe.Thanks
Kim Seghers says
Yes should should try this recipe when you get some tomatoes. I think you would like it! Enjoy the rest of your weekend, Kim
Taylor says
Perfect way to use fresh summer tomatoes! Delicious!
Kim Seghers says
Thank you Taylor! We love using fresh tomatoes from the garden tastes so much better than store bought!! Have a great weekend, Kim
Chrissie Baker says
This is SUCH an amazing recipe! Thanks so much for the inspiration 🙂
Kim Seghers says
Thank you Chrissie! Hope you get a chance to make it! Enjoy your weekend, Kim
Krista says
A healthy treat topped with cheesy goodness! I love it!
Kim Seghers says
Yes, Krista lots of cheesy goodness! Can’t go wrong with cheese or tomatoes. Have a lovely weekend, Kim
Catalina says
wow! What a great idea for a appetizer or finger food! Love easy and delicious recipes!
Kim Seghers says
Aw thanks Catalina! We love easy appetizers too. Also, it’s a great way to use tomatoes up from the garden. Have a lovely weekend, Kim
Michelle says
Delicious. We’re just putting in our garden now (life in Northern Utah = short growing season), but once it blooms, this is going on the menu.
Kim Seghers says
Hi Michelle! We actually grow all our vegetables in containers. We use whisky barrels or large plastic containers from Lowes or Home Depot. We grow everything: zucchini, eggplants, squash, blueberries, lots of herbs, 4 diff kind tomatoes, bell peppers, jalapenos, several diff peppers all in containers. During the cold months we drag everything in our garage that’s still producing. My rosemary tend to grew all the time in any type of weather though. Happy growing, Kim