Reviewed: Nov. 10, 2009

Too much seasoning. I think I'll try only half the amount called for next time. Adding cheese.

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troubles

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Reviewed: Oct. 6, 2009

Loved this recipe, just added some shredded mozzerella on top and it was delicious.

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crocbar

Cooking Level: Intermediate

Home Town: Selden, New York, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Oct. 4, 2009

I'm rating this in the mid-range mostly because I used the idea of the recipe, rather than following the recipe closely, after reading other comments questioning the proportions. I did like what I did, though, and it didn't really seem different enough to merit posting as a completely separate recipe, so here it is 1. I cut 5 roma tomatoes in half along the narrow side and put them on the toaster oven pan. I also preheated the toaster oven to its highest temp. 2. I sprinkled the tomatoes with coarse sea salt, freshly ground black pepper, and a little garlic powder. 3. I topped each tomato half with a fresh basil leaf, then sprayed a light mist of olive oil over everything. 4. I broiled the tomatoes just long enough for them to bubble a bit and look a little foamy, then took them out and served immediately. They were quite good this way! Thank you for the idea, Little Oregon Girl!

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WEAVRE

Cooking Level: Expert

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Reviewed: Apr. 24, 2009

Delicious! I did cut back on the mixture like the other reviews indicated.

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Sami Jo

Cooking Level: Intermediate

Home Town: Deer Park, Texas, USA

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Reviewed: Apr. 11, 2009

as directed, the herbs were too gritty. I sliced the tomatoes, sauteed all the ingredients in a skillet and it came out much better.

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The Kellars

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Mar. 8, 2009

Great even the kids liked it. My husband said "it was like eating a little pesto pizza", next time I will use fresh herbs! Definitely a keeper.

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alemana

Cooking Level: Expert

Living In: Prince Frederick, Maryland, USA

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Reviewed: Feb. 15, 2009

I'm going to keep playing with this one. It looks like the photo accompanying this recipe has cheese, though the recipe doesn't call for it. The herbs it calls for wind up being far more than is necessary. I OD'd a little on my first attempt. But I look forward to trying again with what I've learned.

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TPENNA

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Reviewed: Feb. 15, 2009

The amounts of herbs called for is way too much. These were pretty good, would choose to bake them in the oven at a low temp for a longer period of time.

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The Culinary Assassin

Cooking Level: Professional

Home Town: Sabattus, Maine, USA

Living In: Albany, New York, USA

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Reviewed: Nov. 6, 2008

First off, the picture matched with this recipe is wrong. The recipe doesn't call for cheese. It would be nice to have a picture that showed what this is really supposed to look like. :-) I changed this recipe because I had pesto on hand that needed to be used up, and the topping in the recipe sounded a little like pesto. It was pretty good. Next time I will salt the tomato halves first, because the pesto was just a little lacking in that. If you use tomatoes larger than Romas, you either need to increase the cooking time or slice the tomatoes instead of halving them, as another reviewer recommended.

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patriotizm

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Reviewed: Aug. 1, 2008

My favorite alternative to salad! :) But, I add cheese & bake these in the toaster oven. I drizzle the tomato halves w/ olive oil, sprinkle on some shredded cheese - then top w/ the seasonings called for. Bake at 300 for about 5 minutes.

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CookinginFL

Cooking Level: Expert

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Reviewed: May 5, 2008

The cooking method itself is definitely worth trying again, and this was a pretty addition to the plate. However, even tho' I cut way back on the herbs this still was a little overpowering for my taste. In the future I will either use fresh herbs, or cut back even further on the dried. I used red, ripe tomatoes, as the Roma were only pinkish in my market, and sliced them about 1/2" thick, which was just perfect for both heating and serving them.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 5, 2008

i thought these were great and i sliced my tomatoes in abt. 1/4" slices. i also added 1/2 tsp onion powder. be careful to keep an eye on them while they cook--i got busy and forgot them--and accidently stewed the majority of them which tastes pretty foul. also, there is a LOT of paste, so either dbl. the number of tomatoes or cut the ingredients for the paste part of the recipe by half.

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tunatwist

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Apr. 5, 2008

Delicious, fast and easy! i didn't have any thyme on hand so i chopped 3 garlic cloves. Definitely a keeper.

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Charly

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Reviewed: Mar. 12, 2008

Not sure what I did wrong but they came out mushy. Tasted great but really soft.

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JENN259

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

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Reviewed: Feb. 24, 2008

This is a tasty dish. This is my second time preparing this tasty dish. In my first review, I suggested to reduce the amount of basil and thyme by half. Instead of white pepper, I used black pepper. I used cherry tomatoes instead of plum or Roma tomatoes and I dipped them in the basil and thyme mixture before frying them in a wok in olive oil. It turned out great! I accompanied this pleasant side-dish with Dijon mashed potatoes, pork in mushroom Dijon sauce and Cajun deviled eggs, which contain lots of Dijon. Great combination! Great meal!

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 21, 2008

Sorry, I followed the directions exactly but felt the tomatoes lacked something. I made double the recipe, but since we didn't eat them all, I cut the leftovers up into a salad the next day.

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Anae

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Reviewed: Feb. 15, 2008

This is a great idea, but I think the seasoning measurements are way off! This is a huge waste of basil and thyme. Cut down on these spices by a lot! I think the tablespoons might have been teaspoons in the original recipe. Also, we felt like this really lacked salt. We ended up adding a lot afterwards. Additionally, cooking them over medium-low heat was pointless. We think that if they were seered over very high heat or perhaps cooked on a grill, they would have been much better.

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Patrick

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Reviewed: Jan. 5, 2008

I wanted to cut down on the calories for these and was out of basil, so I used just a tablespoon of olive oil and added water, and used about 2 tbs. of seasoning from dry italian dressing packet as well as thyme and oregano. I fried them in cooking spray instead of olive oil and these were absolutely delicious!

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