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1/5 Photos of Herbed-Yogurt Baked Tomatoes
I copied this recipe out of Cooking Light many years ago! I have not made it in a long time, but with plenty of fresh vine ripe tomatoes coming off of my two plants, these are on the menu! Note: recipe states to use romano cheese, but I use any cheese I have on hand, in the photo I have used sharp cheddar.
Units: US | Metric
Serving Size: 1 (128 g)
Servings Per Recipe: 4