Cheddar-Topped Baked Tomatoes with Basil
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.
Ingredients
| Tomatoes | 6 Medium , washed and with a 0.5 inch slice cut from the stem end and discarded | |
| Salt | 1/2 Teaspoon | |
| Butter | 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 | 1/2 Tablespoon | |
| Ground red pepper | 1/8 Teaspoon (Optional, I Left This Out, But It Is Great, If You Like It Spicy) |
Directions
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
Recipe Summary
Nutrition Facts
Serving size
Calories 112Calories from Fat 67
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 263 mg10.96%
Total Carbohydrates 8 g2.7%
Dietary Fiber 1 g4%
Sugars 3 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
