Irresistible Baked Tomatoes with Mozzarella and Basil

In August, one of my favorite things to eat is a caprese salad – the simple combination of perfectly ripe tomatoes, fresh mozzarella, and vibrant basil leaves is just gorgeous. But, after the wonderful weather in July, we’ve got a period of cooler, rainy days, which call for something warm at dinner time. This led me to create this dish: Baked Tomatoes with Mozzarella and Basil. 

The baked tomatoes with mozzarella recipe is simply a baked version of a Caprese salad, with a few little extras to make it a bit more filling. It is quick and easy to make and would make a perfect side dish to meat, or for a light meal, you could just load up a slice of warm, crusty bread with some of these baked tomatoes to make a sort of deconstructed pizza. Or, to turn the Caprese salad on its head, you could serve this, warm, over a bed of spinach and basil leaves.

Easy baked tomato with mozzarella cheese recipe
Baked tomato and mozzarella

I added reduced creme fraiche for a creamier dish, along with some spinach leaves and grated cheese over the top – because who can resist golden, bubbly, melted cheese? I used cheddar because I happened to have it in the fridge, but if you wanted a truly Italian dish, substitute for parmesan.

There is little prep work to do, apart from a bit of slicing and heating the cream, and it only takes 15-20 mins in the oven, making this a great dish for a busy week. This is my tomatoes and mozzarella recipe. Enjoy!

Baked Tomatoes with Mozzarella and Basil

A harmonious blend of flavors and textures—a simple yet elegant Mediterranean-inspired treat.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 2
Calories 400 kcal


  • 3 medium tomatoes ripe but firm
  • 1 ball of mozzarella
  • 1 handful torn spinach leaves
  • A few basil leaves
  • 150 ml creme fraiche
  • Cheddar or parmesan cheese to grate over the top
  • Oregano and black pepper to season.


  • Preheat the oven to 200oC. Drizzle a little olive oil at the bottom of a gratin dish and cover with the torn spinach leaves.
  • Slice the tomatoes fairly thinly.
  • Layer tomatoes, torn pieces of mozzarella and basil leaves until all the tomatoes have been used up.
  • In a pan, heat the creme fraiche gently and stir until it reduces a little and is warmed through. Pour over the other ingredients in the dish.
  • Cover with grated hard cheese and sprinkle with some oregano and black pepper to season.
  • Bake for about 20 mins until the tomatoes are soft and the cheese is bubbling.
Keyword baking, healthy, homemade, vegetarian
Johanna Cleveland
About the author

Hi, I'm Kate, the creator of Happy Baking Days. I'm a food lover, recipe creator, and kitchen explorer. I have amateur baking knowledge gained from years spent in the kitchen with my grandma and mum, where I graduated slowly from dusting work surfaces with flour and licking the spatula to the finer arts of pastry and meringue. Now in my own kitchen, I put all those years of training into practice, experimenting with recipes and ingredients from around the world. Join me as I share my culinary journey and favorite recipes that make cooking a delightful experience.

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