"Now that fresh tomatoes are coming on strong in your back yard garden, here is a super easy recipe using ripe tomatoes. Jacki and I love this one, as do my guests dining at the Great Southern Club." Chef Johnny
| 4 | Ripe RED Tomatoes |
| Topping: | |
| 3 tsp. | Paprika |
| 4 tsp. | Parmesan cheese |
| 1 tsp. | Granulated garlic |
| 2 tsp. | Olive Oil |
| 4 T. | Shredded Swiss or mozzarella cheese |
To make this a zestier dish, add to the topping mixture
| 1 T. | Chef Johnny's Bayou Black seasoning. |
Cut the top off each of the tomatoes. Cut a very small part of the bottom in order for the tomatoes to sit without rolling on a baking sheet or in a baking dish. Spray the baking dish with a vegetable oil and place the tomatoes in the dish. Mix the first four ingredients of the topping mixture until crumbly. Sprinkle the top with the mixture then top each seasoned tomato with 1 T. of the Swiss or mozzarella cheese. Bake in a preheated 350-degree oven until the cheese is melted and slightly browned. Serve as a side dish or to compliment a salad as a light lunch or dinner.
© Chef Johnny 2000