Herbed-Yogurt Baked Tomatoes

Submitted by Bobtail

"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."

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 4

ingredients

• 1⁄2 cup nonfat yogurt
• 1 1⁄2 teaspoons all-purpose flour
• 1⁄2 teaspoon marjoram
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 large tomatoes
• 1⁄4 cup romano cheese (grated)

directions

1. Preheat oven to 400 degrees.
2. Combine first 5 ingredients.
3. Core the tomatoes.
4. Cut the tomatoes in half, crosswise.
5. Push out the seeds.
6. Place the tomatoes cut side up in an 8" baking dish, sprayed with cooking spray.
7. Spoon 1/4 of the mix into each tomato half.
8. Sprinkle with the Romano cheese.
9. Bake for 30 minutes.

Reviews

[Bergy]

I would rate it more than 5 stars - It looks great and tastes fabulous. I used Havarti lite mixed with a bit of Lite cheddar great flavor. My yogurt was a bit runny so the cheese flattened out but the flavor was still super good. These would be so attractive on a Brunch Buffet but will enhance any meal as a side dish.

 

[nott2339]

This is a delicious and easy recipe. I added a dash of garlic powder to the yogurt mixture. I will definitely make this again.

 

[echo echo]

These made for a very pleasant meal as I used lovely fresh beefsteak tomatoes from the farmer's market. The marjoram was a nice change from the usual basil.