Reviewed: Nov. 10, 2008

Quick and easy...mixed the ramano with a little shredded mozzarella which added a bit more dimension. I also used a little too much olive oil, so when it says a tbsp, it means a tbsp! Overall, well received and would do again.

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Charlotte

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Reviewed: Oct. 6, 2008

Very excellent recipe with a bit of give and forgiveness. I enjoyed it very much.

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Gold32

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Reviewed: Oct. 1, 2008

This was really yummy. Didn't cook it as long as it said to, and at a slightly lower temp just because I had other things in the oven at the same time that had to be lower. I just eyeballed all the ingredients, and added garlic powder instead of minced garlic. I'll be making these again.

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Sep. 24, 2008

I thought these were o.k. but my husband did not care for them...too slimy.

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VKARLSBROTEN

Cooking Level: Intermediate

Home Town: Decorah, Iowa, USA

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Reviewed: Sep. 18, 2008

Made these last night with delicious fresh orange heirloom tomatoes. They were small tomatoes, so I simply halved them and I substituted fresh chopped basil for the parsley and used fresh grated Parmesan cheese in lieu of Romano. I loved them, but my husband said that was a bit much tomato for his taste. Maybe if i had sliced them thinner it would have changed his opinion. If you're a tomato lover, you will love this recipe, though.

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SeattleMamaDrama

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 7, 2008

Flavor was great! But the tomatoes very way too mushy cut into 1/4 inch slices and baked at 400 for 20 min as recipe directs. I will make them again but just cut in half as in the picture. I used panko crumbs b/c I was too lazy to make fresh but they worked well. Yummy flavor mushy texture except for nice crunch of the panko.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2008

I prepared these exactly as written, right down to the fresh bread crumbs. I did, however, ignore the baking time, as 20 minutes at 400 degrees is WAY too long! I baked these for 10 minutes at 350 degrees, then hit them with the broiler for a couple of minutes. Simply beautiful, delicious, fresh tasting, and a colorful addition to the dinner plate! You just can't go wrong with good, simple, fresh ingredients!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 23, 2008

I was pleasantly surprised with these. I didn’t have fresh parsley so I just used flakes. I also used Italian bread crumbs. I will be making these again.

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bgnan

Cooking Level: Expert

Living In: Ridgway, Pennsylvania, USA

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Reviewed: Jul. 7, 2008

Just ok...nothing exceptional. I think if I make them again, I'll up the cheese and decrease the bread crumbs. They smelled fabulous, but the taste didn't quite match the smell. Good, just not outstanding.

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lovestohost

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2008

Scrumptious!! I scaled this way down and used one large heirloom tomato.....placed in a grill pan and cooked this baby on the grill.....the tomato was so tender and juicy and the topping of crumbs, cheese, fresh garlic and herbs was really good....will definately make again!

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SLJ6

Cooking Level: Expert

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Reviewed: May 12, 2008

Very good!

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Scott K

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Reviewed: Feb. 17, 2008

delicious! since i love cheese, i used lots more than the recipe calls for. it was great!

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Angie

Cooking Level: Beginning

Living In: Tampa, Florida, USA

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Reviewed: Jan. 25, 2008

This is the recipe I've been looking for! Don't change a thing!

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Dec. 31, 2007

I did not use fresh bread crumbs (lazy) and I think that affected the taste. Next time I will follow the recipe. Otherwise, this is a great side dish to basil pesto chicken pasta.

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SuzanneM1

Cooking Level: Intermediate

Home Town: Xenia, Ohio, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 13, 2007

YUM I love these. Good for an app, snack, or side. I baked a quiche and served these on the side.

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BEBE548

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Reviewed: Nov. 13, 2007

These were ok, but I have tried similar recipes that were a bit tastier. I don't think I would make this one again. Thanks for posting your recipe though!

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Janine

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2007

This was okay. I'm not sure if I would make again though.

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lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 3, 2007

This is a great basic recipe for baked tomatoes. I halved my tomatoes, seeded them to remove the bitter taste of the seeds and extra moisture, and added as much of the toppings as I felt each tomato half needed. The recipe was so simple that I didn't feel the need to stick to the precise measurements of each ingredient. Tip: Fill each tomato pocket with cheese to make this dish truly resemble pizza, the healthier version. If you use fresh parsley, add it during the last 5 mins of baking otherwise it will burn. Other than that, this dish was delicious and very simple!

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AW

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Aug. 9, 2007

This was very good with ripe tomatoes. I forgot to put in the parsley and olive oil and it was still good. My boyfriend had 3 helpings. It would feed 6 as a side dish. I served it with a shrimp & squash penne pasta. Nice, light dinner for the summer.

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stephcooks

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Reviewed: Jun. 11, 2007

I enjoyed these. Next time, though, I will slice the tomatos a bit thicker because they fell apart a bit when they were baked. Overall though, very good.

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