Reviewed: May 11, 2012

We really enjoyed this recipe. I did use garlic powder instead of the real stuff. Next time I would definitely cook for a shorter time as these turned out mushy.

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Reviewer:

HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

Reviewed: Mar. 31, 2012

YUMMMMMM! Really good...i had a few leftover tomatoes and romano cheese that I did not know what to do with. Saw the great reviews and decided to try this recipe out. The flavors melded together perfectly. Healthy too, a great way to add flair to a boring vegetable!

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Reviewer:

Katie

Reviewed: Feb. 15, 2012

This was pretty good, only baked it for 15 minutes but it turned out just fine, but definately didn't taste like any pizza I've had. My two year old loved this, which was awsome. This would go well as a prelude to a chicken or seafood dinner.

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Reviewer:

Mrs. T. Davis

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Libby, Montana, USA

Reviewed: Jan. 8, 2012

My husband loved these. I did not!! he's asked a few times for them.

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Reviewer:

grandmama

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Oxnard, California, USA

Reviewed: Dec. 17, 2011

Simple, healthy and good! It tasted like fresh tomato pizza. I'm bummed out that I didn't have any breadcrumbs or panko because I had just used it a few days ago, but it was still wonderful. I'm also shocked that my daughter really liked it knowing that she hates tomatoes....big big surprise...thank you so much!

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Dec. 7, 2011

Very Good! I added a little more cheese. You really have to keep an eye on them as to not overbake. so fresh and easy. Could eat them anytime.

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Reviewer:

cam

Cooking Level: Intermediate

Living In: Allentown, Pennsylvania, USA

Reviewed: Nov. 20, 2011

Very Good! Like pizza, you can top it with anything you want. I had some leftover italian meatballs that I crumbled on top of the tomatoes. I will definitely make these again. I agree with previous posts about reducing the cook time or using thicker slices if you want a firmer tomato.

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Reviewer:

Patty802

Cooking Level: Intermediate

Reviewed: Nov. 18, 2011

Made this as a side dish when I had a beef/chicken/shrimp fondue party. Everybody loved them. I chose to serve these because they did not need to be piping hot and still tasted good even as they cooled off as we were cooking our meat in the pot.

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Reviewer:

covergirl

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Oct. 22, 2011

I made this as part of the "Oldest recipe in your recipe box" challenge. This one has been sitting in my box unmade for five years. I'm glad I made it. It was very good. Sometimes the simplest easiest recipes using fresh ingredients are delicious. This is one of those. It could not be any easier. It looked and tasted delicious. I used panko bread crumbs instead of fresh and parmesan cheese instead of romano since that is what I had on hand. This would be great to make on a weeknight as a side dish. I certainly won't wait so long to make this one again.

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