Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Ripe tomatoes |
| 1½ tablespoon | Olive oil |
| ½ teaspoon | Each basil and oregano |
| ¼ teaspoon | Garlic salt |
| ⅛ teaspoon | Crushed red pepper flakes; (optional) |
| 1 cup | (4 oz.) Sargento 6 Cheese Italian Recipe Blend |
| ½ cup | Sourdough or whole wheat bread crumbs |
Cut tomatoes in half crosswise; gently squeeze each tomato half to remove seeds. Combine oil, basil, oregano, garlic salt and pepper flakes; mix well. Place tomatoes cut-side up in shallow foil-lined baking dish or pie plate. Spoon oil mixture evenly over surface of tomatoes. In small bowl, combine 6 Cheese Italian Recipe Blend and bread crumbs; sprinkle evenly over tomatoes. Bake at 375øF 15 to 20 minutes or until tomatoes are hot and cheese is melted.
Posted to recipelu-digest by molony <molony@...> on Feb 23, 1998