About this recipe
Spruce up summertime tomatoes with this quick and easy recipe that makes for a great appetizer or side dish.
Start by slicing ripe tomatoes (the bigger the tomato, the more slices you’ll be able to get out of it). Then mix sour cream, two types of mustard and various herbs and seasonings together. Dollop and spread the sauce on top of each tomato slice before topping with cheese and broiling until golden brown.
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Serve these cheesy Italian tomatoes as is, or top with sun-dried tomatoes or olives for extra flavor.
Joe Bird recommends using full-fat sour cream for this recipe because the tomatoes will release water, thinning the sauce. When chopping the Italian parsley, use a mezzaluna or a chef’s knife. Bird recommends placing your non-dominant hand on top of the knife when cutting to stabilize it.
Ingredients
Cheesy Italian Tomatoes
Directions
Cheesy Italian Tomatoes
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Finely chop the Italian parsley and set aside.
TIP:
A mezzaluna or chef's knife works well for chopping herbs without bruising them. -
In a bowl, combine the sour cream, spicy brown mustard, honey Dijon mustard, oregano, salt and pepper.
TIP:
Use full-fat sour cream since the tomatoes will release moisture during cooking.
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Remove the top and bottom of each tomato and cut into 2 to 4 thick slices.
TIP:
Larger tomatoes yield more slices.
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Spread the sour cream and mustard mixture over each tomato slice.
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Top each slice generously with the Italian blend cheese.
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Bake in a 350°F oven for about 15 minutes.
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Broil briefly until the cheese is golden brown.
TIP:
Watch closely during broiling to prevent burning.
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Remove from the oven, sprinkle with chopped parsley and serve.
TIP:
Optional toppings include sun-dried tomatoes or olives for additional flavor.
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