These tomatoes come together in minutes, the sherry gives them a great twist. Campari tomatoes are sold on the vine and are available year round . Nothing will replace a perfect summer tomato, these are the best for off-season. I got my inspiration from a local church cookbook from the ’70’s full of treasured recipes – still good, decades later. I served them on top of a simple green salad.
6 Campari tomatoes 1 tablespoon dry sherry 2 tablespoons mayonnaise 3 ounces shredded cheese – I used Monterey Jack
Pre-heat the oven to 375 degrees Cut the tomatoes in half and remove the seeds Place on an aluminum foil lined pan Sprinkle with sherry Mix the mayonnaise and the shredded cheese Divide the cheese mixture among the 12 tomato halves Bake for about 25 minutes or until the tomatoes are soft and the tops are lightly brown and bubbly
Ready for the oven