Reviewed: May 24, 2012

DH liked these but I thought they were too "tangy" for me.

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Reviewer:

OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Apr. 28, 2012

These were very good. But they are not so good after you put them in the refrigerator and if you eat them cold. This is a nice vegetable choice and is fun to make because a single vegetable has the spotlight. The finished appearance is thus simple. The mellowness of the yellow mustard dressing surprised and satisfied me. It was not spicy. The Parmesan takes an equal stance with the mustard taste-wise. The Parmesan also gives the yellow sauce a nice thickness. I used solely brown mustard, no Dijon, and the flavors worked. I think the oregano spice is very important, it definitely altered the sauce's taste. It was more rounded. My boyfriend wanted more cheese on top. The tomatoes were not watery and flimsy after baking. I did not use parsley. And used reduced fat mayo.

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Reviewer:

CheeryWazel

Reviewed: Apr. 25, 2012

I changed it up a bit. Omitted the mustards and added Pepperidge Farm bread crumbs. Also added 1/2 tsp garlic. I don't even like tomatoes, but this was GOOD!

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Reviewer:

bonnielutynski

Reviewed: Jan. 29, 2012

Not what i wanted

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Reviewer:

shavounaB

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Cooking Level: Intermediate

Home Town: Ninnekah, Oklahoma, USA

Reviewed: Nov. 23, 2011

delish! I didn't change a thing.

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Reviewer:

Jessica P.

Reviewed: Oct. 4, 2011

We were really divided on these. The mustard seems to overpower everything else. Next time I will try cutting both of the mustards in half and see if that helps.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 6, 2011

Quite tasty! I halved the recipe, but was still a little short on mayo, so I used some olive oil. Worked just fine. I also added a clove of garlic to it because my husband and I are big garlic eaters. In addition, I added a fresh basil leaf and mushroom on top of the mixture before putting the cheese on and it was great. I ended up eating my son's share because he's 4 and thought they were too "spicy," but I would have eaten more!

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Reviewer:

beetqueen

Reviewed: Jul. 25, 2011

Wow! These are so tasty! They can be a meal in and of themselves. This is nice because it can work as an appetizer or a side. Quick and easy, but tastes like you spent a long time. I cut back on the mustards - basically using half of each which gave it just the right amount of pizzaz. After they came out of the oven I sprinkled the tops with fresh basil vs. fresh parsley. Great blend of flavors! This is a definite keeper especially with fresh garden tomatoes over the summer months.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 22, 2011

Husband said they were really good and would like to have them again. I don't eat cooked tomatoes so I can't give my opinion. I made as instructed except scaled it down to one tomato and didn't add any fresh parsley.

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Reviewer:

Maridele

Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Jul. 21, 2011

You know, this isn't a complex dish and the preparation is simple and basic. But that doesn't mean it isn't worthy of five stars and in my opinion, this is. What a dressy alternative to just sliced tomatoes! I prepared this with the two mustards just as written and it proved to be a winning combination. The tang of the mustard and Parmesan was the perfect complement for the mellow mozzarella. I used fresh rather than dried oregano as I'm lucky enough to have it in my garden. A quick finish under the broiler browned these up nicely. This is easy, uses quality ingredients, is pretty on the plate and, most important, is full of delicious flavor too.

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