Reviewed: Sep. 25, 2005

Wonderful! I omitted the mustard. Used lots of Italian seasongs; basil, oregeno, etc. Got the biggest tomatoes I could find for this recipe (now that is all I buy, they are so good!) Hubby said this is like eating at a gormet restaurant! Thanks Natalie

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9 users found this review helpful

Reviewer:

neonwings

Home Town: Las Vegas, Nevada, USA

Reviewed: Sep. 24, 2005

I was surprised how yummy this simple recipe was when I used it on some overly ripe tomatoes. I added some olive oil & left out the brown mustard (I only had dijon on hand). Next time I would halve the amount of mayo used - was just a little too strong. Thick slices worked well - it didn't end up too watery for me.

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15 users found this review helpful

Reviewer:

JONESING

Reviewed: Sep. 19, 2005

This recipe was very good - it was sloppy but it's worth it! It was nice to use up the extra tomatoes that my neighbor gave me. Thanks, I will make this again.

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3 users found this review helpful

Reviewer:

Missdvs

Reviewed: Sep. 8, 2005

This was really yummy!! The kitchen smelled so good while it was cooking!! The changes I made were as follows: omitted brown mustard, used fresh basil instead of parsely,sprinkled the s&p directly on the tomatoes & I used garlic mayo.I also broiled them for a minute to brown the top.Will deffinately make again!!

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44 users found this review helpful

Reviewer:

Mom of Four

Cooking Level: Expert

Home Town: New Glasgow, Nova Scotia, Canada

Living In: Kitchener, Ontario, Canada

Reviewed: Aug. 16, 2005

Very tasty! I omitted the brown mustard though. Sloppy to eat but taste is worth it.

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1 user found this review helpful

Reviewer:

lovetocook

Cooking Level: Intermediate

Living In: Lapeer, Michigan, USA

Reviewed: Aug. 15, 2005

I adjusted this recipe a bit towards my tastes but it is a good recipe all by itslef. I added mushrooms, red onion and ricotta cheese because I had them on hand. Instead of putting the tomatoes singly on a baking sheet, I put them in a glass pie plate (sprayed with PAM) and spread the mayo mixture over it to bake. Magnificent!! The ricotta cheese was the best addition, by far!

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24 users found this review helpful

Reviewer:

MCGRAWACTOR1

Cooking Level: Expert

Home Town: Wooster, Ohio, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jul. 18, 2005

Thanks Natalie. This recipe is terrific. My husband and I fought over the leftovers. I did change one thing. I substituted garlic salt for the regular salt. I passed the recipe on to my neighbor who has been sharing his wonderful home grown tomatoes with us.

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4 users found this review helpful

Reviewer:

DEBB9

Reviewed: Jul. 4, 2005

5 Stars Plus! What a fantastic recipe for summertime, when tomatoes are plentiful. I made this for a casual BBQ yesterday and everyone loved them. I did switch from Bake to Broil at the end to get the mozzarella cheese brown and bubbly. Everyone went back for seconds! Ii will absolutely make this recipe again and again and again.

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13 users found this review helpful

Reviewer:

KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jul. 1, 2005

A geat way to use those beautiful red summer tomatoes - DELICIOUS!

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1 user found this review helpful

Reviewer:

DUNTEACHN

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Living In: Cape Charles, Virginia, USA

Reviewed: Jun. 29, 2005

I originally served these with "kicken london broil with blue cheese butter", (also from this site), and they really complimented each other. My husband loved the tomatoes so much that he ate the leftovers for two days straight. We used the leftover london broil to make sandwiches and the tomatoes were great, because they already had the mustard, mayo, and cheese on them. He even topped his cheese omelets with them. A great way to use your garden tomatoes!

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5 users found this review helpful