Other Than Salad (Herbs, Cheese, and Baked Tomatoes)

I believe that tomatoes are an excuse for friends and family to come together and form assembly lines in order to slice, fold, and sprinkle while still chatting and having a good time. This may sound a little odd, but that is exactly how these tomatoes were made. I was off cooking the main dish with Blake, while helping my mother and Kylie prepare these decadent tomatoes. My mom became quite the professional slicer, while Kylie tore through her job of evenly tearing the cheese hoping to go for an authentic tomato look. Lots of fun was spent in the kitchen that night while we all hovered around the island pitching in when necessary in order to create that perfectly interesting dinner menu; Cajun barbecued shrimp with house salad, garlic buttered french bread and baked tomatoes. So yes, I would say we got the whole effect of "around the world cuisine" from France to New Orleans to anywhere that eats a simple house salad and baked tomatoes.

If there was anyone who loves these tomatoes the most, it would have to go to my sister, LB. They are a must when she is in town and her love for these tomatoes have made me come to love them as well. There is just something about a tomato being baked that makes my mouth water, and when I see the juices squirting out and over the bubbling, warm Swiss cheese, the taste become rich and creamy. Seconds and even thirds often appear for these baked tomatoes. They are bold in taste, smooth in texture, and overall beautiful to look at.

Ingredients:

3 medium sized tomatoes

tablespoon dried basil

thinly sliced Swiss cheese

extra virgin olive oil

LETS COOK!

Slice the tomatoes to about half inch thick and align them on parchment paper on cookie sheet. Drizzle oil over tomatoes. Fold and tear cheese to fit the size of the tomatoes and place on top. Sprinkle basil on top and cook for about 6 min (until cheese melted and bubbly on tomatoes) in oven at 365 degrees fahrenheit. It is so simple, yet so good! Serve, and enjoy!