Baked tomato brunch recipe

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serves: 4
Skill: easy
Prep: 10 min
Cooking: 20 min

Nutrition per portion

Calories 291 kCal 15%
Fat 13g 19%
  -  Saturates 4.5g 23%
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  • Want to try something a little different for breakfast? Start your weekend with these cheesy baked tomatoes served with toasted ciabatta


    • 4 medium-sized ripe tomatoes, halved
    • 2 tbsp olive oil
    • About 8 fresh basil leaves
    • Salt and freshly ground black pepper
    • 60g (2oz) mature Cheddar cheese, grated
    • 1 level tsp cumin seeds
    • 8 slices of ciabatta


    • Set the oven to 200°C/400°F/Gas Mark 6. Put the tomato halves, cut-side up on a baking tray. Spoon over half of the oil. Snip the basil leaves over, season and sprinkle with the cheese and cumin seeds. Place in the oven and bake for 5 mins.

    • Drizzle the rest of the oil over one side of the ciabatta slices. Put them, oiled-side up, in the oven, on the tray with the tomatoes. Bake for a further 10-15 mins, turning the bread halfway through cooking.

    • Place the tomato halves on the toasted ciabatta slices and serve.

    Top tip for making Baked tomato brunch

    These baked tomatoes also make a lovely side or starter option

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