Garden Fresh Tomato Melts

August 18, 2015

Garden Fresh Tomato Melts

  • 6 Tomatoes – large, assorted colors
  • 2 c Monterey Jack Cheese – shredded
  • 2 Peppers – small red, green or yellow, finely chopped
  • 1/2 c Almonds – toasted
  • Salt and Pepper – to taste
  • 1 clove Garlic – fresh, finely chopped

Line a 15″ x 10″ baking pan with foil and set aside. Cut each tomato into four slices. For each serving arrange three slices in the baking pan. Sprinkle tomatoes with cheese, sweet peppers, garlic and top with almonds. Bake at 350 degrees F for 15 minutes or until the cheese is bubbly. Using a large spatula, carefully lift tomatoes to serving plate, allowing excess juice to drain off. Enjoy.

Serves 8

Dorothy Martin, Conestoga

Finalist – Tomatoes/Peppers

2006 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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