These baked tomatoes are scooped, seasoned and filled with parmesan and mozzarella cheese.
Course Side Dish
Prep Time 20minutes
Cook Time 12minutes
Total Time 32minutes
4Medium Tomatoesthin slice of ends cut off, cut in half and seeds scooped
½teaspoonSaltwe use kosher salt
¼teaspoonDried Oreganoplus a pinch to top each tomato
1½ - 2cupsShredded Mozzarella
Preheat the oven to 400°F
Line a baking sheet with parchment paper
Add the salt, garlic powder, oregano and black pepper to a small bowl. Stir to combine.
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.
Use a small spoon to gently scoop out the seeds. Try to leave the flesh undisturbed.
Pat the tomatoes dry and place them (scooped side up) on the parchment paper lined baking sheet. Arrange them so that they are not touching. Give each its own space.
Brush the tops and inside of the tomato with olive oil.
Sprinkle the seasoning mix evenly inside and over the tomatoes.
Add ½ teaspoon of grated parmesan cheese to each half.
Add about 2 tablespoons of mozzarella cheese to each.
Top each with a pinch of parmesan cheese and a pinch of dried oregano.
Bake the tomatoes for 10 minutes until the cheese melts and the tomatoes soften.
Turn off the oven and turn on the broiler to low-broil to brown the cheese
Broil the tomatoes for 1½ - 2 minutes but keep an eye on them. Turn on the oven light and stay right next to it, peeking in often. The cheese will brown quickly and can go from lightly browned and beautiful to burnt in no time.
Serve the baked tomatoes as an appetizer or a side dish to your favorite meal.
Choose tomatoes that are ripe, but not too ripe so that they hold up to scooping and baking.