Ingredients
-
1/2
-
1 1/2
-
1/2
-
1/4
-
1/4
-
2
-
1/4
-
-
-
-
-
-
-
-
Directions
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 use any cheese I have on hand, in the photo I have used sharp cheddar , I would rate it more than 5 stars – It looks great and tastes fabulous 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
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Combine First 5 Ingredients. |
|
3
Done
|
Core the Tomatoes. |
|
4
Done
|
Cut the Tomatoes in Half, Crosswise. |
|
5
Done
|
Push Out the Seeds. |
|
6
Done
|
Place the Tomatoes Cut Side Up in an 8" Baking Dish, Sprayed With Cooking Spray. |
|
7
Done
|
Spoon 1/4 of the Mix Into Each Tomato Half. |
|
8
Done
|
Sprinkle With the Romano Cheese. |
|
9
Done
|
Bake For 30 Minutes. |
