Baked herb and cheese stuffed tomatoes can be used as a vegetarian main course or easy side dish
This tasty baked tomato recipe can be used as a main course or a side dish, depending on the appetites of your dinner companions. I’ve served it both ways at my house.
Not long ago, it was the “veg” for my Broccoli Cheddar Melt Sandwiches. Other times, it’s been my main course, with a side of lemony green beans or garlic-parmesan cauliflower. It’s a very versatile dish, in other words.
I usually make two tomatoes, cut into 4 halves, so I use my vintage “safe” Corningware casserole dish. Then if any cheese spills over into the pan, it’s very easy to clean up afterward.
If you’ve heard Floridians complain about the flavor of tomatoes in this state, you’ll understand why some doctoring up like this is necessary. If you live in a “good tomato” area, this recipe will be a lovin’ spoonful for your palate.
I’m a klutzy cook who needs easy recipes and I’ve made this dish several times. You really can’t do it wrong… thank goodness.