Cheesy Baked Tomatoes!

The perfect summer side dish.

 

Cheesy-Baked-Tomatoes

These tomatoes are amazingly delicious!

Quick and easy to make, they’re the perfect side dish for just about any meal.

Or, do you need a quick appetizer or first course, these tomatoes are your answer, my friend 🙂

 

Cheesy-Baked-Tomatoes

If you’re cutting calories, and let’s face it, at this time of the year who isn’t watching their calories, this recipe works perfectly.

Just cut back or omit the olive oil.

Flavor-Flavor-Flavor!!!

That’s what this recipe offers and totally delivers.

If you don’t have fresh rosemary on hand, you can substitute fresh basil, thyme, marjoram or parley very nicely.

Prefer to use dried herbs, no problem!

Add 1 1/2 teaspoon of dried Italian seasoning to the olive oil or dried oregano or basil and omit the fresh herbs all together.

Want to change up the cheese.

Mozzarella or Fontina would work very well.

How about Blue or maybe Feta?

Something completely different?

How about using some fresh thyme and topping the tomatoes with Sharp Cheddar????

The only limit to the cheese you use on these tomatoes is how high you can stack it on the tomato halves!

Speaking of balancing, the tomato halves can sometimes be a little difficult.

If you have a really wonky half, with a sloping face, simply flip the tomato over and cut a small, flat slice off of the rounded side of the tomato to even things out a bit.

I only do this with tomatoes that are so sloped that the cheese would slide off when it melts.

Cheesy-Baked-Tomatoes

 

How high can you stack your cheese?????

Cheesy-Baked-Tomatoes

Cheesy Baked Tomatoes

Recipe Notes:

This recipe really couldn’t be any easier.

Cut the tomatoes in half, mix the garlic and oil, spoon a little over the tomatoes, sprinkle with salt, pepper and some herbs, top with cheese, bake and VIOLA! 

The main reason I use olive oil in this recipe, is obviously for the flavor it adds, but it also helps to break up the garlic after it’s minced or put through a garlic press.

Without using the olive oil, the garlic just kind of clumps together, and it’s hard to divide it up and spread it evenly over the individual tomatoes.

So, if you’re trying to cut calories in this recipe, you can easily use less oil, and still achieve the effect of separating the pieces of garlic.

Start with just a teaspoon or so and stir it in with the garlic to separate the individual pieces.

Add more as needed or wanted for flavor.

Source: Adapted From Cooking Classy