How to make vegetarian cheddar roasted tomatoes

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If you're looking for a quick, easy, delicious vegetarian side dish, the recipe below fits the bill. These oven-baked tomatoes are ready in less than 30 minutes, and they go well with anything. Serve them with rice, potatoes or just with bread and a green salad.
The quality of the tomatoes and the cheese that you choose are crucial. Because the recipe has so few ingredients, a poor-quality tomato or cheese could ruin the dish. Choose ripe, seasonal tomatoes and a nice sharp cheddar for the best version of this vegetarian side dish.
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Cooktop Cove
Cheddar Baked Tomatoes
4
5 minutes
20 minutes
25 minutes
4 large tomatoes, sliced into 2-inch-thick slices
1 teaspoon salt
1 cup mayonnaise
1 cup shredded cheddar cheese
1 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon black pepper
1/4 cup seasoned breadcrumbs
1 tablespoon olive oil
Preheat the oven to 400 degrees F. Place the tomato slices on a baking sheet and season with salt.
In a bowl, combine the mayonnaise, cheese, mustard, garlic and pepper. Stir well to combine.
Divide the mixture over the tomato slices. Sprinkle with the breadcrumbs, patting down slightly to help them stick to the mayonnaise mixture.
Drizzle with the olive oil and bake for 20 minutes.
Serve hot.
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