Food, Recipes

Herb & Cheese Crusted Tomatoes



My fiance, Stacy, has been growing Beefsteak tomatoes every summer since we met, 7 years so far. Sure, he grew them before he met me but I figure those years don’t really count. *joking* Anyway, I’m certain each year the tomatoes get bigger and better, but maybe a winter full of eating tasteless store bought tomatoes fades my memory of how flavorful and delicious a homegrown tomato can be.

So this recipe calls for Beefsteak tomatoes, I asked Stacy if another tomato would do and he said no. You could try, but no guarantees it’s going to work as well as it does with a Beefsteak.

Herb & Cheese Crusted Tomatoes

Topping Ingredients:

  • 1 cup fresh chopped herbs, basil, rosemary, thyme, oregano, chives
  • 1 clove minced garlic
  • 1 TBSP olive oil
  • 1 TSP kosher salt
  • 1/4 cup mayonnaise
  • 1 cup shredded cheddar, colby jack, or mozzarella cheese

How to make the Herb & Cheese Crusted Tomatoes:

  1. Mix herbs, garlic, salt, olive oil, and mayonnaise in small bowl
  2. Preheat the oven to high broil
  3. Cut 1/2 inch slices of the tomatoes > place on cookie sheet
  4. Top tomatoes with herb sauce > spread evenly
  5. Top with shredded cheese
  6. Cook until cheese is bubbly and golden > watch carefully to prevent burning



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