Ripe tomatoes halved and baked with kashar cheese and thyme, a practical vegetable dish that takes only a few minutes to prepare. Served as a hot side alongside a main course.
Wash the tomatoes and cut them in half, then sprinkle lightly with salt and black pepper.
Place the tomatoes cut side up in a baking dish and drizzle with olive oil.
Spread the grated kashar cheese evenly over the tomatoes.
Bake in the preheated oven until the cheese melts and the tomatoes soften, then serve sprinkled with thyme. Important: don't overcook the tomatoes, or they may fall apart.
Important: Don't overcook the tomatoes; the dish is ready once the skins soften and the cheese melts — prolonged cooking causes the tomatoes to fall apart. Allergen: cheddar-type cheese is a dairy product; those with a milk allergy should be careful.
If you drizzle a few drops of olive oil over the tomatoes before baking, both the browning and the flavor noticeably increase.
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