Pimiento or Pimento Cheese Tomato Bake
Indulge in the rich, Southern-inspired flavors of this Pimiento Cheese Tomato Bake, a delightful casserole that brings together juicy ripe tomatoes, creamy pimiento cheese, and a buttery breadcrumb topping. Perfect for brunch, dinner, or as a show-stopping side dish, this recipe layers sliced, tender tomatoes with a savory mixture of sharp cheddar, cream cheese, mayonnaise, and zesty diced pimientos. Topped with golden, Italian-style breadcrumbs and baked until bubbly and aromatic, every bite is a comforting blend of tangy, creamy, and crunchy. With just 45 minutes from prep to table, this dish is both elegant and easy to make, and it’s perfect for summer gatherings or whenever you crave a burst of fresh tomato goodness. Garnish with fresh basil for a pop of color and flavor, and watch this irresistible bake disappear from your table!
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Recipe Information
Ingredients
- 4 pieces large ripe tomatoes
- 1 teaspoon salt
- 1.5 cups mayonnaise
- 2 cups sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 1 jar (4 ounces) pimientos, diced and drained
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
- 0.5 cup Italian-style breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons fresh basil leaves, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Slice the tomatoes into 1/4-inch thick rounds. Arrange them in a single layer on a paper towel-lined surface. Sprinkle both sides lightly with salt and let them sit for 10 minutes to drain excess moisture.
While the tomatoes drain, prepare the pimiento cheese mixture. In a medium bowl, combine the mayonnaise, shredded cheddar cheese, cream cheese, diced pimientos, garlic powder, onion powder, and black pepper. Mix well until smooth.
Pat the tomato slices dry with a paper towel to remove any remaining moisture. Arrange a single layer of tomatoes in the prepared baking dish.
Spread half of the pimiento cheese mixture evenly over the tomatoes.
Add another layer of tomatoes on top, followed by the remaining pimiento cheese mixture, spreading it evenly.
In a small bowl, mix the Italian-style breadcrumbs with the melted butter until combined. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let the dish cool for 5 minutes. Garnish with fresh chopped basil, if desired, before serving.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.4 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 316 mg | 24% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 417 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
