Baked Tomatoes with Sherry and Cheese


These tomatoes come together in minutes, the sherry gives them a great twist. Campari tomatoes are sold on the vine and are available year round . Nothing will replace a perfect summer tomato, these are the best for off-season. I got my inspiration from a local church cookbook from the ’70’s full of treasured recipes – still good, decades later.  I served them on top of a simple green salad.

6 Campari tomatoes
1 tablespoon dry sherry
2 tablespoons mayonnaise
3 ounces shredded cheese – I used Monterey Jack

  • Pre-heat the oven to 375 degrees
    Cut the tomatoes in half and remove the seeds
    Place on an aluminum foil lined pan
    Sprinkle with sherry
    Mix the mayonnaise and the shredded cheese
    Divide the cheese mixture among the 12 tomato halves
    Bake for about 25 minutes or until the tomatoes are soft  and the tops are  lightly brown and bubbly

tomatoes 1

Ready for the oven


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