Rose Mary Mogan


My husband loves tomatoes, & I made this tasty appetizer to go with our Sunday Brunch. I had them in the fridge for awhile and didn't want them to spoil. I like it because it is quick easy and so simple to make, and a great appetizer for a breakfast brunch. The garlic adds a pop of flavor and the melted cheese makes it gooey good. I am sure you could do these under the broiler if you so desired.

☆☆☆☆☆ 0 votes
3-6 depending on portion size
10 Min
10 Min
Pan Fry


3 medium
tomatoes, cut in half
1/3-1/2 c
finely shredded cheese, or cheese of your choice
1/2 tsp
oregano, dried
1/2 tsp
steak seasoning
21/2-3 tsp
black truffle oil, or melted butter
garlic juice spray or granulated garlic
non stick cooking spray


1Wash tomatoes and cut circumference wise. Pat dry.
2Spray each tomato half with one spray of garlic spray, or use small amount of granulated garlic on each tomato. Add a drizzle of truffle oil & spread to cover the surface of the tomato. Then season each tomato half equally with the spices.
3Spray a 8 inch cast iron skillet with nonstick cooking spray. Then heat till hot. Carefully Place each of the seasoned tomato halves in hot skillet with seasoned side down, and allow to heat through, about 3-4 minutes.
4Then flip so that the cut side is facing upwards, and heat about 2 additional minutes. Then gently place finely shredded cheese on top. Lower heat, and cover skillet with a lid and allow shredded cheese to melt about 2 minutes or so. Turn off heat.
5Serve while still hot.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy