The Sunday Recipe: Open-faced Tomato & Cheddar


Open-faced Tomato and Cheddar

Hi Folks –

Right now we work with what we have but we also want some comfort foods, right? I recently went to the grocery store and they had a crazy amount of tomato 4 packs. It’s a little early in the season for tomatoes but if you cook them with sharp cheddar cheese, they still taste good.

I grew up with open-faced broiled tomato and cheddar cheese sandwiches. I refined the recipe to my tastes and started feeding them to my daughter when she was little. My husband professed to hate cooked tomatoes, unless they were cooked down into sauce, but watching our little bird open her mouth, begging for bite after bite, convinced him to give it a try. Now everyone in the house looks forward to them.

Note: a steak knife works well for this, serrated for cutting through the tomato skin without mushing it, and with a sharp point.


Ingredients (per serving, or two slices)

  • 1 medium tomato (more or less, depending on what you like and how meaty the tomatoes are.)
  • 2 ounces sharp cheddar cheese (The sharper, the better.)
  • 2 slices of bread (I like 100% whole wheat, but use what you like.)



  1. Preheat oven to 400 degrees.
  2. Spray or grease a tin big enough to hold your slices of bread.
  3. Gently clean your tomato.
  4. Cut off both ends, going in at the stem to get rid of any hard, white pieces.
  5. Cut the tomato in half and use the tip of your knife to seed the tomato by cutting out the segment the seeds are attached to.
  6. Dice the tomato and put half on each slice of bread.
  7. Cut the cheese into 8 slices, placing four on each piece of bread and tomato.
  8. Bake for approximately 15 minutes, or until cheese starts to bubble a little and brown.
  9. Cool for 10 minutes and enjoy.

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