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Herbed-Yogurt Baked Tomatoes

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“I copied this recipe out of Cooking Light many years ago! I have not made it in a long time, but with plenty of fresh vine ripe tomatoes coming off of my two plants, these are on the menu! Note: recipe states to use romano cheese, but I use any cheese I have on hand, in the photo I have used sharp cheddar.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Combine first 5 ingredients.
  3. Core the tomatoes.
  4. Cut the tomatoes in half, crosswise.
  5. Push out the seeds.
  6. Place the tomatoes cut side up in an 8" baking dish, sprayed with cooking spray.
  7. Spoon 1/4 of the mix into each tomato half.
  8. Sprinkle with the Romano cheese.
  9. Bake for 30 minutes.

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