This Tomato Bake with Goat Cheese is the ultimate easy-yet-elegant dish – juicy roasted cherry tomatoes, sweet caramelized onions, and creamy, tangy goat cheese baked until golden and bubbling. Perfect as a shareable appetizer with crusty bread, tossed with pasta, or served alongside grilled chicken or fish, it’s a simple recipe that’s full of fresh Mediterranean flavor.

The Kind of Dish That Feels Like a Hug

There are recipes I cook because they’re practical, and then there are recipes I cook because they make me happy. This tomato bake with goat cheese falls into the second category every single time.

It’s not complicated. It doesn’t take much time. But it has that something – the moment you pull it out of the oven, you’re hit with the smell of sweet roasted tomatoes, caramelized onions, and warm goat cheese melting into all that goodness.

I’ve made this on busy Tuesday nights when I just want something satisfying without a lot of effort. I also made it for friends on a lazy Sunday afternoon, served with slices of crusty sourdough for scooping. I’ve made it as a side dish for holiday dinners where it somehow still manages to steal the spotlight.

It’s the kind of recipe that can be dressed up for a special meal or kept simple for a cozy night in.
No matter how you serve it, it delivers every time.

Why I Love This Tomato Bake With Goat Cheese Recipe (and You Will Too)

This is one of those dishes you make once and instantly feel comfortable enough to make again without looking at the recipe. It’s flexible, forgiving, and works for so many occasions.

It’s effortless – a little slicing, a quick toss in olive oil and seasoning, and the oven takes care of the rest.
Highly versatile – serve it as a baked goat cheese appetizer, toss it with pasta, or spoon it over grilled chicken or fish.
It’s seasonless – perfect with peak summer tomatoes, but just as good in winter when roasting brings out their sweetness.
And it’s always a crowd-pleaser – even friends who say they “don’t like goat cheese” usually change their minds.

The Magic of Roasting Simple Ingredients

I’m convinced the oven is one of the best tools for flavor. It transforms everyday ingredients into something extraordinary.

Cherry tomatoes burst and release their juices, creating their own sauce right in the pan. Red onions soften and sweeten, losing their sharp bite. Goat cheese melts into the tomatoes, adding creamy, tangy pockets of flavor in every bite.

Seasoning with olive oil, garlic powder, and oregano ties everything together. The result? A dish that feels luxurious with hardly any effort.

Ingredient Deep Dive

When a recipe is this simple, each ingredient has to shine. Here’s how I choose mine – and why it matters.

Cherry Tomatoes
Look for tomatoes that are firm but not hard, with smooth, vibrant skin. Red and yellow mixed together make the dish extra pretty. If you’re making this in summer, local tomatoes will have unbeatable sweetness. In winter, smaller cherry or grape tomatoes are your best bet – they keep their flavor better than large ones out of season.

Red Onion
Choose onions with tight, shiny skin and no soft spots. Slice them thin enough to soften in the same time as the tomatoes.
If you’re sensitive to onion’s sharpness, you can soak the slices in cold water for 10 minutes before roasting – they’ll still turn sweet in the oven.

Olive Oil
This isn’t the place for a bitter or overly grassy oil. Pick a smooth, well-balanced extra virgin olive oil—something you’d happily drizzle on salad. The flavor really does come through.

Garlic Powder
Fresh garlic can burn at high heat, giving a bitter taste. Garlic powder distributes evenly and keeps that mellow, savory flavor throughout the dish.

Dried Oregano
Use a good-quality dried oregano that smells fresh and aromatic, not dusty. Mediterranean oregano has a warmer, sweeter profile, while Mexican oregano is brighter and slightly citrusy.

Salt & Pepper
Simple, but key. I use flaky sea salt for seasoning before roasting, and sometimes a pinch more when it comes out of the oven.

Goat Cheese
Look for a creamy, fresh goat cheese log – plain, not flavored. If you want a bolder tang, aged goat cheese works too. Slice it into rounds for a polished look or crumble it for rustic charm.

Fresh Oregano
Adding fresh oregano before baking infuses the tomatoes with flavor.
Sprinkling it again after roasting gives you a burst of green freshness that balances the richness.

Tips for Perfect Roasting

A few small details can take your tomato bake from good to unforgettable.

Use the Right Pan
Choose a baking dish that’s big enough so the tomatoes aren’t piled too high. Overcrowding traps steam, and you want them to roast, not stew.

High Heat is Key
Roasting at 400°F caramelizes the tomatoes and onions while keeping them juicy. Lower heat won’t give the same depth of flavor.

Don’t Skimp on Oil
Olive oil helps the tomatoes roast evenly and adds richness. Too little, and you’ll miss out on those flavorful juices.

Leave Room for the Cheese to Breathe
Nestle the cheese in so it’s surrounded by tomatoes but still exposed to heat on top. That’s how you get those golden edges.

Rest Before Serving
Letting the bake cool for a few minutes helps the flavors meld – and saves you from burning your tongue.

How to Make Tomato Bake with Goat Cheese

If you were in my kitchen, here’s how I’d walk you through it.

Preheat the oven to 400°F (200°C).
Add cherry tomatoes and thinly sliced red onion to a baking dish.
Drizzle with olive oil until everything glistens.
Season with garlic powder, dried oregano, salt, and pepper.
Add half the fresh oregano leaves.

Nestle slices or crumbles of goat cheese among the tomatoes. Drizzle a little more olive oil over the cheese and sprinkle with extra dried oregano.

Bake for 40 minutes until the tomatoes burst, the onions soften, and the cheese is golden on the edges. Cool slightly, sprinkle with remaining fresh oregano, and serve.

Serving Ideas

If I’m serving it as an appetizer, I bring the dish straight to the table with toasted sourdough or crusty baguette. Everyone scoops their own, and it’s always the first thing to disappear.

For a quick dinner, toss it with hot pasta, letting the cheese melt into a creamy sauce. For something lighter, spoon it over grilled chicken, baked salmon, or roasted vegetables.

It’s also perfect on a brunch table next to eggs and salads, or as part of a mezze board with hummus, olives, and flatbread.

Seasonal Twists

Spring – Add asparagus tips or fresh peas. They roast quickly and bring a pop of green.
Summer – Use peak-season heirloom cherry tomatoes and swap oregano for basil.
Fall – Toss in cubes of roasted butternut squash or sweet potato for extra warmth.
Winter Holidays – Mix in roasted red peppers and top with pomegranate seeds for color and tang.

What to Serve With Tomato Bake

Pairing this dish with the right sides makes it shine.

Bread – Sourdough, focaccia, or a baguette. You want something sturdy enough to scoop.
Salad – A peppery arugula salad with lemon dressing balances the richness.
Protein – Grilled chicken, seared shrimp, or pan-roasted salmon.
Wine – A crisp Sauvignon Blanc or Pinot Grigio for white wine lovers; a light Pinot Noir for red fans.

Make-Ahead and Leftovers

You can assemble everything earlier in the day, cover, and refrigerate. Bake just before serving for the best texture.

Leftovers last up to three days in the fridge. Reheat in the oven at 350°F until warm. They’re also amazing stirred into scrambled eggs or spread onto toast.

FAQs

• Can I use larger tomatoes?
  Yes – cut them into wedges and roast a little longer.
• What if I don’t like goat cheese?
  Feta, mozzarella, or burrata all work beautifully.
• Can I make this dairy-free?
  Use a plant-based cheese or skip it altogether.
• Does it freeze well?
  Not recommended – tomatoes become watery and cheese changes texture.
• Can I serve it cold?
  You can, but it’s best warm for creamy cheese and juicy tomatoes.
• Can I make it spicy?
  Yes – add chili flakes before baking for heat.

Why This Recipe Never Gets Old

Every time I make this, I’m reminded how simple food can be incredibly satisfying. It’s fresh but comforting, easy but elegant. It’s the dish I turn to when I want to feed people well without spending hours in the kitchen. The one I make for friends who pop by unexpectedly. The one I can serve at a casual lunch or a holiday feast and know it will be loved.

And yes – it’s the one I happily eat straight from the baking dish when no one’s watching.