Baked Cheesy Tomatoes

    Baked Cheesy Tomatoes

    (162)
    6saves
    25min


    144 people made this

    Tomatoes are baked with a topping of mayonnaise, cheese, mustard and oregano. They make a great side dish or meat free appetizer.

    Ingredients
    Serves: 4 

    • 4 large ripe tomatoes, thickly sliced
    • 4 tablespoons mayonnaise
    • 40g grated Parmesan cheese
    • 1 tablespoon Dijon mustard
    • 1 tablespoon wholegrain mustard
    • 1 teaspoon dried oregano
    • salt and pepper to taste
    • 1 teaspoon chopped fresh parsley
    • 30g grated mozzarella cheese

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven 180 degrees C.
    2. Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and wholegrain mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella and then top with parsley.
    3. Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.
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    Reviews and Ratings
    Global Ratings:
    (162)

    Reviews in English (162)

    by
    122

    I have made these tomatoes for years. Make sure you slice the tomatoes thick and try just broiling them for a few minutes till brown and bubbly rather than baking them. The tomatoes stay firmer and not so mushy as the baked ones. I also always add oregano and omit the mustards. Sometimes I even add a little garlic.  -  08 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    64

    You know, this isn't a complex dish and the preparation is simple and basic. But that doesn't mean it isn't worthy of five stars and in my opinion, this is. What a dressy alternative to just sliced tomatoes! I prepared this with the two mustards just as written and it proved to be a winning combination. The tang of the mustard and Parmesan was the perfect complement for the mellow mozzarella. I used fresh rather than dried oregano as I'm lucky enough to have it in my garden. A quick finish under the broiler browned these up nicely. This is easy, uses quality ingredients, is pretty on the plate and, most important, is full of delicious flavor too.  -  21 Jul 2011  (Review from Allrecipes USA and Canada)

    by
    53

    This was really yummy!! The kitchen smelled so good while it was cooking!! The changes I made were as follows: omitted brown mustard, used fresh basil instead of parsely,sprinkled the s&p directly on the tomatoes & I used garlic mayo.I also broiled them for a minute to brown the top.Will deffinately make again!!  -  08 Sep 2005  (Review from Allrecipes USA and Canada)

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