Baked Parmesan Mozzarella Tomatoes

These tomatoes were… decent.  I didn’t love them, but they were edible.  Cody said they were “meh. okay.”  And he eats anything.  He did say I could make them again… “no more than every 3 months.”  Maybe our taste buds are too meat & potatoes… so give these tomatoes a try!

Baked Parmesan Mozzarella Tomatoes

Slightly adapted from Eating Well


  • 4 tomatoes, halved horizontally
  • Grated Parmesan cheese, to taste
  • Shredded Mozzarella cheese, to taste
  • Salt, pepper, & oregano, to taste


  • Preheat oven to 450
  • Place tomatoes, cut side up, on baking sheet
  • Sprinkle with salt, pepper, & oregano, to taste.  Top with cheeses & bake until tender, about 15 minutes.

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