Aunt Clara used to make this simple appetizer for Sunday dinners. Just 3 ingredients for warm, bubbly perfection that melts in your mouth.

My Aunt Clara used to bring this dish to our Sunday dinners out on the farm, usually tucked between a pan of rolls and her famous green bean casserole. She called it her “warm, bubbly tomatoes,” and no one ever guessed it was only three ingredients. Sweet cherry tomatoes roast down until they’re jammy and tender, tucked under a blanket of melted cheese with little golden-brown patches on top. It’s low in carbs, easy on the cook, and just right when you want a cozy, old-fashioned appetizer without fussing over a long ingredient list.

Serve these tomato cheese bakes straight from the oven in the same casserole dish, with small plates and spoons so folks can help themselves. They’re lovely alongside a crisp green salad, roast chicken, or a simple grilled steak. If you’re not strictly low carb, put out a small basket of toasted baguette slices or sturdy crackers for dipping into the cheesy tomato juices. A glass of dry white wine or iced tea with lemon fits right in with this warm, comforting dish.

Servings: 4

4 cups whole cherry tomatoes, rinsed and patted dry

Preheat your oven to 400°F (200°C). Lightly grease a medium ceramic casserole dish if it isn’t already well-seasoned.

Place the whole cherry tomatoes in the casserole dish. Drizzle the olive oil over the tomatoes and gently toss with your hands or a spoon until all the tomatoes are lightly coated and spread in an even layer.

Sprinkle the shredded mozzarella evenly over the top of the tomatoes, making sure to cover most of them but leaving a few peeking through so they can blister and burst.

Place the dish on the middle rack of the preheated oven and bake for 18–22 minutes, or until the tomatoes are soft and starting to burst and the cheese is fully melted and bubbling around the edges.

Turn the oven to broil (high) and broil for 2–4 minutes, watching closely, until the cheese develops golden-brown, blistered spots on top while the tomato skins look juicy and wrinkled.

Remove the casserole from the oven and let it rest for about 5 minutes. The tomatoes will be very hot and continue to soften in the residual heat. Serve warm, spooning down through the melted cheese to catch the tomato juices underneath.

If you’d like a little more flavor but still want to keep the spirit of Aunt Clara’s three-ingredient dish, choose a more assertive white cheese such as provolone or a mild white cheddar in place of some or all of the mozzarella. For a slightly smoky taste, use a smoked mozzarella or smoked provolone. You can also change the character of the dish by using different tomatoes: grape tomatoes will hold their shape better, while mixed-color cherry tomatoes make a pretty presentation. If strict low carb isn’t a concern, this same method works nicely spooned over toasted bread as a rustic bruschetta topping. To keep prep even easier for busy days, assemble the tomatoes and oil in the dish a few hours ahead, cover, and refrigerate; add the cheese just before baking so it melts and browns properly. Leftovers can be gently reheated in a small baking dish or skillet the next day and served over cooked chicken or zucchini noodles for a quick, low-carb lunch.