Baked Tomatoes
Serves 4
4 Medium Tomatoes
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon dried oregano plus
a pinch to top each tomato half
¼ teaspoon black pepper
3 tablespoons Parmesan
Cheese, grated
1½ to 2 cups Shredded
Mozzarella
Preheat the oven to 400°F.
Line a baking sheet with parchment
paper.
In a small bowl, add salt, garlic powder, oregano and black pepper. Mix well.
Cut each tomato in half. Cut a thin slice off at each end, making sure you don't cut through to the inside. This is so that the tomato doesn't wabble on the baking dish.
Cut in half and gently scoop out the seeds, using a small spoon.
Pat the tomatoes dry and place them (scooped side up) on the parchment paper lined baking sheet. Place a little space between each tomato half.
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 half.
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. Broil for 1-1/2 to 2 minutes, to brown the cheese. Make sure you keep an eye on them so they don't burn.
You can serve them as an appetizer or a side dish to your favorite meal.
Note from the host:
Choose tomatoes that are ripe, but not
too ripe so that they hold up to scooping and baking.
