Thursday, July 10, 2008

Tomato Melts

This is from my brother Mark and his wife Lisa. We like to eat these with Clam chowder as a side.

3 large tomatoes
1 c shredded Monterey Jack cheese
1 small green pepper, finely chopped (½ c)
¼ c sliced almonds, toasted

Line a baking pan with foil. Cut big tomatoes in fours and place on sheet. Sprinkle tomatoes with cheese, pepper, and almonds. Bake at 350° for 15 minutes or until cheese is bubbly.

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