Eat Your Vegetables for Feb. 16

Herbs, cheese enhance ‘ordinary’ tomatoes

Advocate Staff Photo by ARTHUR D. LAUCK Baked Tomatoes With Cheese Topping can be made with any firm, ripe tomato.

I always anxiously await the first big Creole or heirloom tomatoes in the spring. While waiting for those, I bake some of the common varieties with herbs and a sprinkle of good cheese.

Any firm, ripe tomato can be used for this recipe. Cut the tomato crosswise between the stem and flower end to remove the seeds. The tomato shell is seasoned with a mixture of garlic, herbs, bread crumbs and cheese.

Use mozzarella, Parmesan or Romano cheese for the topping. Don’t overcook the tomato; it will cook an additional couple of minutes when you broil the cheese over the top.