Italian baked tomatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Ripe tomatoes |
| 1½ | tablespoon | Olive oil |
| ½ | teaspoon | Each basil and oregano |
| ¼ | teaspoon | Garlic salt |
| ⅛ | teaspoon | Crushed red pepper flakes; (optional) |
| 1 | cup | (4 oz.) Sargento 6 Cheese Italian Recipe Blend |
| ½ | cup | Sourdough or whole wheat bread crumbs |
Directions
Cut tomatoes in half crosswise; gently squeeze each tomato half to remove seeds. Combine oil, basil, oregano, garlic salt and pepper flakes; mix well. Place tomatoes cut-side up in shallow foil-lined baking dish or pie plate. Spoon oil mixture evenly over surface of tomatoes. In small bowl, combine 6 Cheese Italian Recipe Blend and bread crumbs; sprinkle evenly over tomatoes. Bake at 375øF 15 to 20 minutes or until tomatoes are hot and cheese is melted.
Posted to recipelu-digest by molony <molony@...> on Feb 23, 1998
Related recipes
- Baked cheese tomatoes
- Baked stuffed tomatoes
- Baked tomato sauce
- Baked tomatoes
- Breaded tomatoes
- Florentine baked tomatoes
- Fresh tomato bake
- Greek tomatoes
- Herb-baked tomatoes
- Italian broiled tomatoes
- Italian herbed tomatoes
- Italian marinated tomatoes
- Italian marinated tomatoes
- Italian tomato pasta
- Italian tomato sauce
- Oven-dried roma tomatoes
- Oven-roasted tomatoes
- Parmesan-crusted baked tomato
- Traditional italian tomato sauce
- Tuscan baked tomatoes