Herbed-Yogurt Baked Tomatoes |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I copied this recipe out of Cooking Light many years ago! I have not made it in a long time, but with plenty of fresh vine ripe tomatoes coming off of my two plants, these are on the menu! Note: recipe states to use romano cheese, but I use any cheese I have on hand, in the photo I have used sharp cheddar. Ingredients:
1/2 cup nonfat yogurt |
1 1/2 teaspoons all-purpose flour |
1/2 teaspoon marjoram |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 large tomatoes |
1/4 cup romano cheese (grated) |
Directions:
1. Preheat oven to 400 degrees.
2. Combine first 5 ingredients.
3. Core the tomatoes.
4. Cut the tomatoes in half, crosswise.
5. Push out the seeds.
6. Place the tomatoes cut side up in an 8 baking dish, sprayed with cooking spray.
7. Spoon 1/4 of the mix into each tomato half.
8. Sprinkle with the Romano cheese.
9. Bake for 30 minutes.
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