This appetizer is more delicious than it looks, and is fulfilling when you are craving pasta or pizza with sauce and cheese. It can be made in the oven or on the barbeque! This recipe is Vegan. Daiya cheese is not completely candida-friendly, so use a soy or cashew cheese if you are on Part 1 of the Candida cleanse. During Part 2, Daiya cheese can be used as part of your weekly flour allowance.
3 ripe tomatoes, washed and cut in halves
6 tbsp Cheese substitute (1 tbsp per tomato half)
Yeast/sugar free seasoning salt (we used Johnny’s Seasoning Salt)
Preheat the oven to 400 F, or turn the barbeque to low.
Score the open top of each tomato half with a knife:
Lay the tomatoes, open half up, in a pan or casserole dish. When barbequing, make sure to use a barbeque-friendly pan.
Sprinkle seasoning salt and pepper over the tomato halves, to taste.
Top each half with 1 tbsp. cheese substitute. We used Daiya Dairy-Free Cheese Shreds, but you can also use cashew cheese or crumbled flavored tofu.
Bake in oven for 20 minutes (until cheese is melted or turns golden), or for barbeque method, grill on top rack for 20 minutes, until cheese is melted/golden.
Remember, not all cheese substitutes melt like true cheese! Serve warm.
For super pizza flavor, sprinkle oregano on to each tomato half after removing them from the oven or barbeque.