Fresh From the Garden: Baked Tomato & Mozzarella Cheese Dip

This Bake Tomato and Cheese in Olive Oil is such a great dish to serve with toast for breakfast, lunch or dinner. Just simple ingredients and few simple steps for such a great side dish. Use it as toppings for Bruschetta or simply dip your bread in it. So delicious, promise!

About This Recipe

  • Ease in Making the Recipe:
  • Very easy I would say and that is because there is not much to do in making this dip. The most of the time it will be in the oven baking while you do other household chores. Wash, oil and season the tomato. Arrange in a oven safe pan, bake, remove from the oven, add cheese, return to the oven. Once cheese is melted, remove from the oven and enjoy! This is not the case of easier said than done, this is exactly how easy it is, no extra step. This means you get to enjoy it immediately, which you should do while the cheese is still warm and melting. Just don’t get tongue burnt.
  • Ingredients: Tomato and Cheese are the 2 key ingredients. The herbs, seasoning and spices are quite flexible. I often make sure to add Basil as tomato and basil really works together.
  • Texture, Taste & Flavor: Warm, cheesy, gooey, melting cheese and sweet juicy tomato in every dip! I highly recommend to serve it immediately as soon as it comes out of the oven so you get to enjoy the melting cheese better. The melting stretchy cheese effect makes this dip even more attractive and addictive. I cannot stop scooping out the cheese. Let us not forget the Tomato, the juicy tomato combined with the melting cheese and a family of herbs and spices are simply irresistible.
  • Make-Ahead: Unfortunately, I would not recommend making this ahead of time. This is best serve and enjoy as soon as it comes out of the oven. The warm melting cheese is what makes this dip delicious. Once the dip completely cooled down, you do not get the melting effect. It will still taste good, but it will harden as it cools down. So make it few hrs before serving it, time it properly so that it is ready to be enjoyed as soon as you take it out of the oven. You can have the casserole pan ready with the oiled and season tomato 1 hr before serving it. This way, all you need to do is to put it in the oven when the time comes.

Ingredients for Baked Tomato & Mozzarella Cheese Dip

  • Cherry Tomato – I highly recommend Cherry Tomato for this recipe so that it doesn’t get to watery. Large tomato (like Roma or Vine Tomato) will release a lot of juice when bake thus making the dip watery. I like using assorted Cherry Tomato for a pop of different color, but you can use a single type Cherry Tomato too. This tomato here that I used are from my garden, so you will noticed that the sizes are not the same but it still works. I always feel happy and accomplished using fresh produce from my garden when cooking or baking foods/desserts.
  • Cheese – Mozzarella cheese is key to a stringy melty cheese. If you want to add more flavor, you can also add some goat or feta cheese, but make sure to have mozzarella cheese as the main cheese.
  • Herbs & Spices – Basil is the main herbs for me here, the others are optional and can be changed. Basil and Tomato goes well together, think of Caprese Salad , it simply works.

How to Make Baked Tomato & Mozzarella Cheese Dip

Wash, oil and season the tomato. Arrange in a pan, bake for 45 minutes. Remove from the oven and add cheese, return to the oven and bake until cheese is melted. Serve with some fresh Basil on top, Enjoy!

Sounds too easy to be true? But it is true and easy 🙂 that’s why I love making this dip. Never failed to pleased my guest and myself. We need more easy delicious recipe like this. It’s easy, so let not try to complicate it.

Welcome to My Garden

It’s Summer time! I thought I’d take you around my garden where I got these fresh 🍅 Tomatoes. This is my second year doing a flower and veggie garden. It was a lot of fun and I cannot be anymore thankful for all the fresh home grown produce I had been getting from my garden. I have quite a lot of Cherry Tomato and some Roma and Beef Steak Tomato too. We had a really late warm weather this year and so the Tomato are ripening a bit slower than usual. The Cherry Tomato where the ones to ripen first, the big ones are still green. I have more than enough to use for salad and some for this dip. I cannot believe how garden fresh tomato taste so much better than store bought. This is one vegetable that will continue with to grow every year.

Cherry Tomato

I’ve harvested quite a lot of tomatoes from my garden and I cannot be more happier. Being able to grow my own vegetables and use them in my baking and cooking is such a great feeling. Tomatoes are one of the challenging vegetable to grow especially when starting it from seeds. So being able to have this bountiful harvest makes me feel so accomplished. It’s worth all the work and effort.

Cherry Tomato

I planted 4 different variations. Patio, Roma, Cherry and Beef Steak Tomatoes. They came out great, firm, fresh, crunchy and with natural sweetness. It taste better than store bought is so many reasons. They are firmer, juicer and crunchy. It just taste so fresh.

Beef Steak Tomato

With so much tomato now on hand, I thought of ways I can use them, and this recipe is one that came to my mind. This on top of many others that I want to use it for. The likes of pasta sauce, salad and stew.

I honestly don’t know where to categorize this, probably side dish? Or dips? I don’t know. Let me know of your thoughts on this. I often have this for breakfast served with toast, or when I have salad for lunch or dinner. I like how the melting cheese can easily be spread on toast, or if you are eating alone, you can directly dip the toast and scoot the melting cheese and soft bursting tomatoes.

  • 1 lb Assorted Cherry Tomato
  • 2 tablespoon Olive Oil
  • 1//4 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Dried Oregano
  • Whole Fresh Mozzarella or Feta Cheese or Goat Cheese


  1. 1. Wash the tomatoes and arrange in a cast iron pan or baking dish.
  2. Drizzle the oil and sprinkle the salt, black pepper, dried basil and oregano. Toss to coat the tomato.
  3. Bake at 350F for 45 minutes . Add cheese in the center bake for another 15 minutes or until the cheese has melted.
  4. Serve while warm and the cheese is melting. Add fresh Basil on top before serving g. Great served with toast.

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Categories: Appetizer, Baking, Cooking, Recipe

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