In this recipe, scooped tomatoes are seasoned and filled with parmesan and mozzarella cheese. Then they’re baked until the cheese is melted and golden.

Ingredients Tomatoes, Olive Oil, Salt, Garlic Powder, Dried Oregano, Black Pepper, Parmesan, Mozzarella

Slice a thin piece off the ends of each tomato. Try not to cut through the flesh. Cut each tomato in half in the middle, not end to end.

Gently scoop out the seeds, pat dry. Brush the tops and inside of the tomato with olive oil. Sprinkle seasoning mix inside and on top.

Add ½ tsp. of grated parmesan to each half. Add about 2 Tbsp. of mozzarella to each. Top with a pinch of parmesan.

Bake the tomatoes at 400°F for 10 minutes until the cheese melts and the tomatoes soften. Then broil them on low for 1½ - 2 minutes to brown the cheese.

Serve the cheese stuffed baked tomatoes as an appetizer or a side dish to your favorite meal and enjoy.