Cheesy Baked Tomatoes
Recipe: #23756
May 13, 2016
Categories: Side Dishes, Tomato, Brunch, Mothers Day, Oven Bake, Gluten-Free, No Eggs, Sugar-Free, Vegetarian, Kosher Dairy, more
"Choose ripe firm red Romas and scoop out the insides of the tomato, you don't need to scrape out everything but getting the main chunk of tomato in there will make a big difference"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (70.8 g)
- Calories 50
- Total Fat - 2.7 g
- Saturated Fat - 1.7 g
- Cholesterol - 7.9 mg
- Sodium - 105.2 mg
- Total Carbohydrate - 2.5 g
- Dietary Fiber - 0.7 g
- Sugars - 1.6 g
- Protein - 4.3 g
- Calcium - 133.5 mg
- Iron - 0.2 mg
- Vitamin C - 7.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 400°F.
Step 2
Blot the insides of each tomato half with paper towels to remove the excess moisture. Sprinkle the insides of the halves with salt, then place cut-side up on a greased baking sheet.
Step 3
In a small bowl, combine the finely shredded mozzarella cheese with Parmesan cheese then divide the cheese mixture on each tomato half. Sprinkle with oregano, salt and pepper. Drizzle with oil.
Step 4
Bake until the tomatoes are tender, about 15-20 minutes.
Tips
No special items needed.
1 Reviews
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