photo by Karen=^..^=
- Ready In:
- 4 medium tomatoes
- salt and pepper
- 1⁄2 teaspoon crushed basil
- 1⁄2 teaspoon crushed oregano
- 1⁄3 cup coarsely crushed cracker crumb (or crouton crumbs)
- 1⁄3 cup shredded cheddar cheese (reduced fat, if desired)
- Remove stem ends from tomatoes.
- Cut tomatoes in half horizontally.
- Trim ends to make the halves stand flat, if necessary.
- Arrange cut side up on microwaveable plate.
- Mix crumbs and herbs; mound evenly on tomatoes.
- Microwave uncovered on high for 2 minutes, rotating after 1 minute.
- Sprinkle cheese on top of tomatoes and either microwave 1 minute until cheese is melted, or transfer tomatoes to an appropriate pan to broil in the oven or toaster oven until the cheese is bubbly and begins to brown.
Questions & Replies
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I was very surprised at how great these turned out! I had some plum tomatoes from my garden, so I used them. I used Ritz for the cracker crumbs. I started in the micro and then moved to the oven, since I had chicken cooking in there at high heat anyway. I normally do not go for hot tomatoes, but this almost tasted like pizza. Me and my 12 yo daughter (the only tomato eaters in the house) scarfed them down! Thanks for a new way to use tomatoes. P.S. Posted a picture, but it does not do them justice. They are nice enough to served for company.
Great! I used preseasoned italian breadcrumbs also along with some minced garlic too. I made this in the oven instead at the same time as Stuffed Lasanga Shells #122835 at 350 degrees for 20min and then I put the cheese on top and allowed it to cook until bubbling. I used around 25 cherry tomatoes since we had just harvested them and wanted an interesting way to use them. Thanks!
This is a wonderful way to eat tomatoes. I can't wait until summertime to use "real" tomatoes. This time I used hot house tomatoes. I could have cooked them in the micro, but opted to bake in the oven at 350º for 20 minutes instead. The tomatoes were warm and the cheese melted perfectly. Thanks, Ginny for posting this recipe.
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