Baked Tomatoes with Cheese

Name: Baked Tomatoes with Cheese
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 8 slices
Ingredients: 2 large tomatoes cut into thick slices (about 1 inch)⅓ cup shredded cheese (try parmesan; Swiss; or cheddar)1 teaspoon oregano¼ teaspoon each salt and black pepper¼ teaspoon garlic powder or 1 clove garlic; minced

A great summer recipe for your garden tomatoes! Easy-to-make appetizer or snack!

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Recipe Card

WEB-pg 14 Baked Tomatoes-Cheese.pdf

Sliced tomatoes with herbs and broiled cheese are shown on a serving platter.

Prep time: 5 minutes
Cook time: 10 minutes
Makes: 8 slices
Nutrition Facts: View label

Ingredients

2 large tomatoes cut into thick slices (about 1 inch)

⅓ cup shredded cheese (try parmesan, Swiss, or cheddar)

1 teaspoon oregano

¼ teaspoon each salt and black pepper

¼ teaspoon garlic powder or 1 clove garlic, minced

Directions

Wash hands with soap and water.
Rinse fresh vegetables under running water before preparing.
Preheat oven to 400 degrees F. Place tomato slices in a single layer in a shallow baking dish.
In a small bowl, combine cheese, oregano, salt, pepper and garlic powder. Sprinkle mixture over tomatoes.
Bake 5 to 10 minutes, or until cheese turns golden brown and starts to bubble. Serve warm.
Refrigerate leftovers within 2 hours.

Notes

Try on toasted bread or an English muffin.

Comments

Submitted by walscaro on Tue, 09/14/2021 - 22:49

This recipe is a delicious way to prepare garden tomatoes. I followed it exactly as written and they came out perfectly. Thanks!

Submitted by JanPlum on Fri, 01/15/2016 - 09:55

YUM! These are so simple and delicious! We served them over toasted french bread, and everyone loved them.

Submitted by tierrabonita on Fri, 08/07/2015 - 15:18

LOVE!!!! Quick, easy and amazingly tasty on those yummy fresh picked tomatoes from the garden. I will make these again and again. And my husband also just made them as a side dish at brunch with our eggs.