5 Ingredients or Fewer
Melty Cheddar Tomatoes
Popular on Food52
10 Reviews
Carrie
February 26, 2023
I have lost count of how many times I have made this recipe. So. Many. Times. And it has been perfection every time. It is excellent as written but we have really enjoyed playing with it a bit, as well. We very often enjoy going a bit Italian and seasoning the tomatoes and then the cheese, once melted, with pizza seasoning. We use Szeged brand. I also often serve some sort of sausage link on the side because my husband really wants meat with dinner.
But what I came here to report is that last night, when I was feeling grumpish about making dinner and was looking for every shortcut I could find, I threw a bunch of thin asparagus on top of the provolone I had just covered the tomatoes with, left the heat on until the cheese was well on it’s way to being melted, and then slapped a lid on the pan and turned the heat off. I waited maybe 5 minutes and low and behold the asparagus was perfectly al dente (the way we like it) and I seasoned everything one last time and we dug in. Lordy but I was feeling smug and the whole meal was delicious.
But what I came here to report is that last night, when I was feeling grumpish about making dinner and was looking for every shortcut I could find, I threw a bunch of thin asparagus on top of the provolone I had just covered the tomatoes with, left the heat on until the cheese was well on it’s way to being melted, and then slapped a lid on the pan and turned the heat off. I waited maybe 5 minutes and low and behold the asparagus was perfectly al dente (the way we like it) and I seasoned everything one last time and we dug in. Lordy but I was feeling smug and the whole meal was delicious.
smasseff
May 25, 2021
I was initially hesitant to try this...I mean really, just tomatoes and cheddar? But, boy, was I surprised. Somehow, such simple ingredients transformed into something truly magical. I made this two days in a row and gobbled it up myself each time. So. freaking. good. I used a big, beautiful beefsteak tomato and a mature, aged cheddar. I also added a clove of thinly sliced garlic with the tomatoes as well as eggs with the cheddar at the end. Topped with parsley and *chef's kiss*!
Oh, and definitely be generous with the salt and oil, y'all — you'll be thanking yourself.
Oh, and definitely be generous with the salt and oil, y'all — you'll be thanking yourself.
55 J.
January 16, 2021
A tomato season favorite. Best tomatoes, and best cheddar. Added a little jalapeno for heart. Simple and straightforward to make.
Wendy
September 15, 2020
I’ve made this all summer long with gorgeous local early girl tomatoes. A big ol’ hunk of bread with the skillet right on my lap was the scene. I didn’t even share!
102bleu
July 16, 2020
I made this recipe and it is just yummy. I added a large very thinly sliced garlic clove and 10 thyme sprigs right when I put the tomatoes in. I used Jasper Hills Melting Cheddar and it was perfect. I served with grilled marinated olive bread, will make this again for sure. Next time I will try adding some anchovies on top at the very end. This recipe would be wonderful in a wood fired oven.
Pat F.
July 26, 2021
Yes to the garlic! I made this last night and it came out great. I brushed some sliced sourdough bread with olive oil and toasted it under the broiler briefly, then rubbed with a big clove of garlic. I broke up the remaining garlic and tossed it into the pan with the tomatoes to cook a bit before the cheese went on top. The bread was great with the cheesy tomatoes.
102bleu
July 16, 2020
I made this recipe and it is just yummy. I added a large very thinly sliced garlic clove and 10 thyme sprigs right when I put the tomatoes in. I used Jasper Hills Melting Cheddar and it was perfect. I served with grilled marinated olive bread, will make this again for sure. Next time I will try adding some anchovies on top at the very end.
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