Reviewed: Aug. 3, 2011

i make this quite regularly w/o ever having read this recipe! if i have a cheesy main dish then this complements it perfectly!

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Reviewer:

rushilp

Reviewed: Feb. 15, 2011

awesome results and the best flavors then i thought would result

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Reviewer:

mountain mama

Cooking Level: Expert

Living In: Thompson Falls, Montana, USA

Reviewed: Jan. 18, 2011

I used this recipe as a guide and halved some on the vine tomatoes and just sprinkled them with basil, thyme, salt and white pepper. I didn’t measure and I know I didn’t use nearly the amounts listed in the recipe. I baked mine at 350 for 10 minutes and then topped them with some shredded mozzarella and broiled them until the mozzarella started to brown. A nice recipe, but only if you adjust the measurements.

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Reviewer:

bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Jan. 17, 2011

I added fresh mozzarella cheese on top, it added a nice taste to it. But it seemed like the tomatoes should have cooked a little longer, they tasted very fresh and didn't have that cooked zest to them.

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Reviewer:

KatyaRU

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Oct. 13, 2010

These were really good. It was hard to get the paste to stay on the tomatoes however. Next time I will add garlic powder.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jun. 15, 2010

This recipe was a HUGE hit at a party. I like to serve nonweird vegetarian food as a way to sway people and these did the trick. They disappeared so fast and were so easy to make. LOVES!

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Reviewer:

Shannon

Reviewed: Dec. 8, 2009

I think there were too many herbs for the amount of oil. My tomatoes also came out a little too runny, but that was probably my own fault for leaving them in too long. It's a delicate balance!

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Reviewer:

brytness

Cooking Level: Intermediate

Reviewed: Dec. 6, 2009

Thes were very good after I added mozzarella cheese to them. Even though we enjoyed them, I can only give this recipe 3 stars because the ingredient amounts are so far off the mark. The spice "paste" is not what I would call paste consistency and there was so much of it left over! This was such a waste of perfectly good spices. I also put mine in the oven since I added the cheese. I always try to rate recipes based on the original writing, but the cheese was a must have and wouldn't have changed the fact that there was so much spice mixture left over. Several people have commented on this. I think this would be a fabulous recipe if it was re-written with the correct proportions and started off as a base recipe for at least a serving for six, not two. I will be making these again, but with alot of adjustments.

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