In this video, Betty demonstrates how to make Cheddar-Topped Baked Tomatoes. These are whole tomatoes with a topping of breadcrumbs, Cheddar cheese, butter, fresh basil, and seasonings. They are baked in the oven until the topping is drizzling cheese over the sides and the breadcrumbs are browned and crusty.
6 Medium, washed and with a 0.5 inch slice cut from the stem end and discarded
2 Tablespoon, melted
Fine dry breadcrumbs
1⁄2 Cup (8 tbs)
Shredded sharp cheddar cheese
1⁄2 Cup (8 tbs)
Chopped basil/0.5 teaspoon dried basil
Ground red pepper
1⁄8 Teaspoon (Optional, I Left This Out, But It Is Great, If You Like It Spicy)
Sprinkle cut sides of 6 tomatoes with about ½ teaspoon salt. Place tomatoes in an ovenproof baking dish and set aside. In a small bowl, combine 2 tablespoons melted butter, ½ cup fine, dry bread crumbs, ½ cup shredded Cheddar cheese, ½ tablespoon fresh chopped basil, and 1/8 teaspoon ground red pepper, if desired. With your hands, carefully place 1/6 of the mixture on top of each of the cut, salted tomatoes. Bake at 350 degrees for about 10 minutes, or until tomatoes are thoroughly heated and topping is melted and crunchy. Serve immediately. I served mine with Herbed Corn on the Cob and Grilled Ribeye Steaks with Thyme Caramelized Onions. I will upload the entrée portion of the meal tomorrow. I hope you enjoy the Cheddar-Topped Baked Tomatoes! --Betty
Whether you have an excess of heirloom tomatoes or just picked up extra when shopping, this is one great recipe to use the red, ripe yields. Betty shares her personal favorite tomato recipe topped with gooey cheese, butter, breadcrumbs, and seasoning and baked to perfection. This brown and crusty tomato delight is so mouth-watering that you will feel like coming back for more.