These broiled tomatoes with Gruyere cheese are a delicious way to enjoy summer tomatoes! The gooey cheese, crispy breadcrumbs, and juicy tomatoes are an amazing combination!

broiled tomatoes on a plate

When Alex and I were celebrating my birthday a few weeks ago, we ended up making quite a few yummy dishes. Alex picked out the recipes, shopped for all the ingredients, and he and I did the fun part together! I wanted to share this broiled tomato recipe because it’s a great one if your garden is overflowing with tomatoes! We mostly followed this recipe, but I’m sharing our version below!

How to Make Broiled Tomatoes

Slice the tomatoes in half. You can scoop out part of the seeds if you want to make room for more filling, but we just piled it on top. Spread a very thin layer of Dijon mustard on each of the tomato halves. Sprinkle with shredded gruyere cheese. In a small dish, combine the melted butter, bread crumbs, and cayenne pepper. Sprinkle the bread crumb mixture on top of the tomatoes. Top with capers.

tomatoes with gruyere on a baking tray

Broil for 2-3 minutes until the topping begins to brown and the tomato softens. If you want to line your pan before broiling, be sure to use a silicone liner or aluminum foil.

broiled tomatoes on a baking tray

Remove from the oven and serve immediately.

These broiled tomatoes are great because they can be ready in just a few minutes! You could even prep these ahead of time and keep them in the fridge for a bit before baking. We used Hanover tomatoes and ours were fairly large, but you could make these with slightly smaller tomatoes if you just wanted to make them as a little appetizer.

broiled tomatoes on a plate

And who can resist that cheese? I loved the gruyere that Alex picked out. I may or may not have been sneaking pinches of shredded cheese while we were cooking. It was so creamy and delicious!

The Best Tomatoes for Broiled Tomatoes

You can use any medium or large ripe tomato. I like larger slicing tomatoes or “on the vine” tomatoes. They should be firm but ripe. Do not try to make this recipe with cherry tomatoes, as they’re too small to stuff.

tomatoes on the vine

What to Serve with Broiled Tomatoes

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broiled tomatoes

Broiled Tomatoes with Gruyere

  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Broiled
  • Cuisine: Side Dish
  • Diet: Vegetarian

Description

These broiled tomatoes with Gruyere cheese are a delicious way to enjoy summer tomatoes! The gooey cheese, crispy breadcrumbs, and juicy tomatoes are an amazing combination!


Ingredients

Scale
  • 6 medium slicing tomatoes (about 1 1/2 lbs)
  • 2 teaspoons Dijon mustard
  • 2/3 cup shredded Gruyere cheese
  • 1/4 cup panko breadcrumbs
  • 2 teaspoons capers, rinsed 
  • 1 1/2 tablespoons chopped chives
  • 1 tablespoon unsalted butter, melted
  • Pinch cayenne pepper

Instructions

  1. Make sure your oven rack is about 4 inches away from the top of the oven.
  2. Preheat the oven to broil.
  3. Slice the tomatoes in half. You can scoop out part of the seeds if you want to make room for more filling, but we just piled it on top.
  4. Spread a very thin layer of Dijon mustard on each of the tomato halves.
  5. Sprinkle with shredded gruyere cheese.
  6. In a small dish, combine the melted butter, bread crumbs, and cayenne pepper.
  7. Sprinkle the bread crumb mixture on top of the tomatoes.
  8. Top with capers.
  9. Broil for 2-3 minutes until the topping begins to brown and the tomato softens.

Notes

Keep a close eye on the tomatoes because you want the cheese to brown but you don’t want the bread crumbs to burn!

If you want to line the pan, be sure to use a silicone liner, as parchment paper should not be used under a broiler.

Keywords: broiled tomatoes

Looking for more cheesy tomato recipes? Try my baked feta recipe! It’s a great way to use smaller tomatoes!

Baked Feta Appetizer