CHEDDAR ROASTED TOMATOES {VEGETARIAN AND GLUTENFREE}
Very simple 4-ingredient recipe for tomatoes topped with sharp cheddar cheese and roasted with a little seasoning. Gluten-free and Vegetarian.
Provided by Katie Webster
Categories Side dish
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with foil.
- Cut tomatoes in half along the equator. Place cut-side up on the baking sheet.
- Divide the cheddar among the tomatoes. Sprinkle with Italian seasoning and pepper.
- Roast until the tomatoes are soft and starting to sag under their own weight, and the cheddar is bubbling and starting to brown, 15 to 20 minutes. Let cool about 5 minutes before serving.
Nutrition Facts : ServingSize 2 tomato halves, Calories 146 calories, Sugar 3 g, Sodium 210 mg, Fat 10 g, SaturatedFat 6 g, Carbohydrate 7 g, Fiber 1 g, Protein 7 g
CHEDDAR BAKED TOMATOES
Not sure if I've done this one yet, but I like the sound of it. I believe it came from Easy Everyday Cooking cards, again. .
Provided by Kayne
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Spray medium baking dish with non stick spray.
- Cut tomatoes into half across, not lenghtwise.
- Arrange in baking dish.
- Sprinkle seasoned salt over tomatoes, the drizzle with butter.
- Sprinkle garlic powder on top.
- Divide Cheddar cheese into six, then spread on tomatoe halves, pressing it gently onto each.
- Bake tomatoes until they are heated through and cheese is melted, about 10 minutes.
BAKED CHEDDAR AND TOMATO RICE
Make and share this Baked Cheddar and Tomato Rice recipe from Food.com.
Provided by Patchwork Dragon
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 180c/160c fan/gas 4.
- Heat oil in a large flameproof casserole and cook onion and red pepper for about 5 mins until golden and softened.
- ~Add garlic and cook another minute.
- Stir in the rice and when fully coated with oil add the stock and tomatoes.
- Season.
- Bring to the boil and simmer for 5 minutes until almost all liquid has been absorbed.
- Scatter the cheese over, cover and bake in oven for about 30 minutes till rice is tender.
- Stand for 5 minutes before serving.
- For Vegetarian use the 1 liter vegetable stock not the Chicken stock.
Nutrition Facts : Calories 557.6, Fat 18.9, SaturatedFat 7.2, Cholesterol 33.9, Sodium 527.2, Carbohydrate 76, Fiber 2.8, Sugar 8.1, Protein 19.1
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