Italian Cheese Stuffed Roma Tomatoes
- 3 Roma tomatoes, each cut in half
- 1 c mozzarella cheese
- ½ c Parmesan cheese
- 1 T capers
¼ c fresh thyme or ⅛ c dried thyme
- ¼ c fresh basil
- 1 onion, chopped
- 1 T garlic, chopped
- ¼ t black pepper
- Preheat Bravo to 350°F.
- Arrange tomatoes cut side up in a single layer in the enamel baking pan.
- In a bowl, mix cheese and all other ingredients together. Spread and place on top of tomatoes.
- Cook at 350°F for 5 min. until cheese bubbles and has browned.