Reviewed: Jan. 16, 2010

The flavor was good but too much of the seasoning on top and the tomatoes needed to be thicker to be cooked at that time level.

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Reviewer:

amcevoy21

Reviewed: Dec. 29, 2009

I should have sliced my tomatoes much thicker. They got a little soggy during the cooking. I also didn't have brown mustard, but they turned out just lovely with extra Dijon! I used grated parmesan cheese, as it didn't really specify. Yummy snack/appetizer! :)

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Reviewer:

Mara Z

Cooking Level: Beginning

Reviewed: Dec. 21, 2009

These were very good the only changes I made was to add ricotta cheese ( I wanted to clean it out of the fridge ) and to use roma tomato's that I already had in the fridge, I cut them in half and cleaned out the seeds to make almost like a bowl for the filling. They were great and gone in no time at all.

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Reviewer:

Danielle

Reviewed: Dec. 1, 2009

I just halved the tomatoes and pulled out the pulp. Used light mayo, used all dried herbs and added basil. Also, I just put them under the broiler instead of baking. The next time I might add some bread crumbs to the top along with the mozz

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Reviewer:

Red

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Houston, Texas, USA

Reviewed: Nov. 30, 2009

This is SO much better than I expected! It tasted like something from a restaurant. The only thing I did differently was to use lite sour cream instead of mayo and pepper jack cheese instead of mozzarella. Broil for a couple minutes for an amazing veggie appetizer!

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Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: Nov. 9, 2009

Really good accompanyment for many different entres. I have done this for years with halved romas. An added touch which helps stablize the product on a sheet pan is to cut 1/2 inch slices of yellow squash, remove pulp, and rest tomato inside. Using the halved product also reduces the loss of juices. The presentation is artfull while simple.

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Reviewer:

ChefLutoni

Cooking Level: Professional

Living In: Knoxville, Tennessee, USA

Reviewed: Nov. 8, 2009

Great recipe! Took these to a family get-together and they were the first things to go.

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Reviewer:

TwistyMcSpliffit

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Nov. 8, 2009

mmmm these are freakin amazing!! i broiled for about 5 minutes instead of baking for 15- nice and bubbly. i also added a sprinkle of garlic powder. wish i'd doubled the recipe they flew off the tray! thanks for the recipe =)

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Reviewer:

eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

Reviewed: Nov. 7, 2009

These tomatoes were yummy! I omitted the Dijon mustard because I didn't have any. I also added some garlic powder to the mix. I cooked these on the grill. The cheese didn't brown before the tomatoes were soft. I will try them in the oven next time. Thanks!

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