Baked Garden Tomatoes With Cheese Recipes

BAKED GARDEN TOMATOES WITH CHEESE

Steps:

• Preheat oven to 350°F. Oil 11x7-inch baking dish. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes.
• Mix in chives; season with salt and pepper. Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Bake until cheese melts and begins to turn golden, about 20 minutes.

PARMESAN-ROASTED TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
• Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

ROASTED TOMATOES AND CHEESE WITH THYME

Steps:

• Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.) Combine oil, tomatoes, and thyme in a large ovenproof skillet. Roast (on pizza stone, if using) until tomatoes brown in places and release their juices, 25 to 30 minutes. Season with salt. Add cheese to skillet; return to oven and roast just until warmed through and very soft, about 5 minutes more. Serve immediately.

BAKED TOMATOES WITH GOAT CHEESE

Steps:

• Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.

CHEDDAR BAKED TOMATOES

Steps:

• Preheat oven to 375 degrees.
• Spray medium baking dish with non stick spray.
• Cut tomatoes into half across, not lenghtwise.
• Arrange in baking dish.
• Sprinkle seasoned salt over tomatoes, the drizzle with butter.
• Sprinkle garlic powder on top.
• Divide Cheddar cheese into six, then spread on tomatoe halves, pressing it gently onto each.
• Bake tomatoes until they are heated through and cheese is melted, about 10 minutes.

BAKED GARDEN TOMATOES WITH CHEESE

Steps:

• Preheat oven to 350ºF.
• Slice tomatoes in half and squeeze out the seeds and most of the juices. Then flesh into 1/2-inch cubes. (When I made this without sqeezing the tomatoes, it was a soupy mess!).
• Oil an 11x7-inch baking dish.
• Heat 2 Tbs. oil in a large skillet over medium heat.
• Add garlic and saute until fragrant, about 30 sec.
• Add onion and saute until soft, about 6 minute.
• Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minute.
• Mix in chives; season with salt and pepper.
• Transfer tomato mixture to prepared baking dish; sprinkle the grated cheeses over the top.
• Bake until cheese melts and begins to turn golden brown, about 20 minute.