Baked Pimiento Cheese Tomatoes
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.
Easy Baked Pimiento Cheese Tomatoes Recipe
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 tastes like angel food. How to make Baked Pimiento Cheese Tomatoes: (Scroll down for full printable recipe.)
- Prepare Pan – Preheat the oven to 425°F. Line a large baking sheet with parchment. Set aside.
- Tomatoes – 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.
- Pimiento Cheese – 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.
- Assemble – Arrange the tomato slices side by side on the baking sheet. Divide the pimiento cheese between the slices leaving a 1/4-inch border.
- Crumb Topping – Toss the panko with the butter, Parmesan and garlic salt and sprinkle on top of each slice.
- Bake per the recipe until lightly golden.
- Rest for 5 minutes then serve sprinkled with remaining chives.
How to Make Baked Pimiento Cheese Tomatoes Recipe
The technique of oven roasting vegetables in general, tends to bring out the natural sugar content and intensifies the flavor. It’s no different for these baked tomato slices. Topping them with homemade pimiento cheese recipe is what this Southern girl’s dreams are made of.
- What is pimento cheese? Pimiento cheese is a classic Southern cheese spread made with shredded cheddar cheese, mayonnaise and diced pimientos. It can be made using a variety of seasonings depending on the cook’s preference and varies somewhat from one recipe to another.
- What cheese is best for pimiento cheese? Most cook’s choose shredded cheddar cheese either mild, medium or sharp depending on their personal preference. You can certainly mix it up using a variety of cheese blends.
- What are pimientos? Pimientos are a Spanish style of red pepper that gives Southern pimiento cheese it’s classic flavor.
- Can I make pimiento cheese in advance? Yes you can and should, if time allows. You can keep pimiento cheese in the refrigerator chilled for up to 5 days.
- These pimiento cheese topped tomatoes turn an ordinary slice of tomato, delicious as it may be, into an appetizer or side dish depending on the occasion.
Baked Pimiento Cheese Tomatoes Serving Suggestions
If you’re wondering of ways to enjoy these pimiento cheese topped baked tomatoes, checkout these serving ideas:
- 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.
- Serve these on juicy Air Fryer Hamburgers.
- How about a Grilled Chicken Sandwich.
- Alongside Mini Barbecue Bacon Meatloaves or juicy Honey Mustard Grilled Chicken Thighs.
- Other ways to enjoy summer tomatoes is this recipe from Kalyn’s Kitchen for Oven Fried Green Tomatoes.
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Helpful Kitchen Items:
Baked Pimiento Cheese Tomatoes
Ingredients
- 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
Instructions
- 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.
Your pimento cheese tomatoes are AWESOME. My whole family (even non tomato lovers) gobbled them up and want them next time on top of hamburger 🙂
Hi Pam, I’m delighted your family loved them, thanks so much for letting me know. (On a hamburger is awesome!!)