Reviewed: May 7, 2013

A most excellent recipe. In a small glass bowl with extra virgin olive oil, I added dried basil, dried oregano, dried dill weed, garlic powder, crushed red pepper, salt, and pepper. I tossed and coated the Roma tomato halves in the oil and herb mixture. Baked at 375 degrees F. for 20 minutes. Then sprinkled on some Feta cheese and returned the tomatoes to the oven for an additional 10 minutes. Man! This so, so, so very good. I'm licking my lips for more, I tell you. This recipe earned me the coveted Stamp of Approval (SOA) from Mi Gato Loco.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bianchiveloce

Cooking Level: Beginning

Home Town: Columbia, South Carolina, USA

Living In: Anderson, South Carolina, USA

Reviewed: May 3, 2013

I liked them, but I am not sure if I made them correctly, I mixed the solution with the tomatos, but I think if I would have scooped the mixture into the tomatos it would be better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Patrick's Kitchen

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Elkridge, Maryland, USA

Reviewed: Jan. 5, 2012

Super yummy way to make some leftover tomatoes! My husband generally doesn't even care for tomatoes, but he ate a few of these!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

cswords

Reviewed: Oct. 6, 2011

These were very good. Next time I will slice them rather than halving them though, it made them very difficult to eat.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 2, 2011

So good! I used smoked gouda and dried spices instead of fresh since it's what I had on hand. For 4 romas, I just put a light sprinkling of everything called for, including garlic powder instead of chopped garlic. All just small tweaks, and I cooked the tomatoes for about 11 mins instead of 15 since my oven runs a little hot. Very yummy recipe, I highly recommend it! **Update: I've made this with other non-roma tomatoes (cut into smaller than half slices) and any smokey cheese and it's still wonderful. This is a great recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Mar. 24, 2011

Very good! I love roasted tomatoes so much! The freshness from the herbs was perfect with the tomatoes and I loved the feta! Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Oct. 19, 2010

Made this exactly as is and it was wonderful! They looked very impressive and tasted great. Will try to experiment with different cheese.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Christine W

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

Reviewed: Jul. 28, 2010

I had farm fresh grape tomatoes, so I made a "mini" version. These were super delicious and using the smaller tomatoes would made them a great addition to an appetizer menu. My feta was a little crispy around the edges and perfectly delicious!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kathleen

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Marion, Iowa, USA

Reviewed: Apr. 22, 2010

Loved these. I used campari tomatoes, as that's what I had on hand. Also used smoked gouda cheese instead of the feta. Next time I will cut back a little bit on the garlic (at hubby's suggestion). The kids even liked them. Thanks for the recipe!

Was this review helpful? [ YES ]
4 users found this review helpful