These Baked Pimiento Cheese Tomatoes are a Southern twist on roasted tomatoes. Thick slices of meaty beefsteak tomatoes are topped with homemade pimiento cheese aka Southern pâté, that’s made with sharp cheddar cheese, diced pimientos, mayonnaise, fresh chives and seasoned to perfection. They’re then sprinkled with a buttery panko breadcrumb topping and baked until the tomatoes are slightly soft and the top is crispy and golden.
When sweet summer tomatoes come in with a vengeance I consider it a challenge to find as many uses for them as possible. Gardening in the South has been a summer tradition for eons and the past generations of my family mastered it. My Mom and Grandma’s grew and canned fresh produce grown in their own gardens every single year. What wasn’t preserved through canning, was frozen. It was such a treasure to open a jar of summer stewed tomatoes in the dead of winter to pop into a pot of simmering stew or soup, it truly tasted like angel food to me as a girl. My Southern Momma continues to preserve garden bounty grown by my Dad to this day.
The technique of oven roasting vegetables in general, tends to bring out the natural sugar content and intensifies the flavor and it’s no different for these tomatoes. Topping them with pimiento cheese, is what this Southern girl’s dreams are made of. These Baked Pimiento Cheese Tomatoes turn an ordinary slice of tomato, delicious as it may be, into an appetizer or side dish depending on the occasion. Serve them on a bed of baby spinach as a scrumptious side dish, or on toasted garlic herb bread as an open faced sandwich or hors d’oeuvres.
Baked Pimiento Cheese Tomatoes
- 3 large beefsteak tomatoes
- Kosher salt
- 2 cup shredded sharp cheddar cheese
- 3/4 cup real mayonnaise
- 1 4-oz jar diced pimientos, drained reserve 1 Tbsp juice
- 2 Tbsp fresh chopped chives divided
- 1 tsp garlic salt
- 1/2 tsp onion powder
- 1/2 tsp ground mustard
- 1/2 cup Panko breadcrumbs
- 1 Tbsp butter melted
- 1 Tbsp grated Parmesan cheese
- 1/4 tsp garlic salt
- Preheat the oven to 425°F. Line a large baking sheet with parchment. Set aside.
- Slice the tomatoes into 5 equal slices. (15 total) Lay on doubled paper towels and sprinkle lightly with kosher salt. Allow to sit for 10 minutes.
- Meanwhile in a medium size mixing bowl mix together the cheese, mayonnaise, pimientos with 1 Tbsp juice, 1 Tbsp chives, garlic salt, onion powder, ground mustard and black pepper. Mix until fully combined. (This may be done in advance and chilled)
- Arrange the tomato slices side by side on the baking sheet. Divide the pimiento cheese between the slices leaving a 1/4-inch border.
- In a small mixing bowl, toss the panko with the butter, Parmesan and garlic salt and sprinkle on top of each slice.
- Bake for 13-15 minutes or until lightly golden and the tomato slices are slightly softened.
- Rest for 5 minutes then serve sprinkled with remaining chives.