Au Gratin Tomatoes

Au Gratin Tomatoes with Palmetto Cheese Pimento Cheese

It’s time for our garden tomatoes to ripen in large hoards. With each day bringing a new bounty, we decided ours needed a little “soul” treatment. These are easy to make and not only great for dinner, but work well for a party too.

Here are the basic ingredients:

Roma Tomatoes (you can use whatever variety you like though)
Palmetto Cheese – Original, Jalapeno, or Bacon
Seasoned Panko Breadcrumbs


Preheat oven to 400F.

Wash your tomatoes and then cut in half lengthwise. You can slice the tops off if you like, but it’s not necessary. Once all of your tomatoes are cut in half, scoop out the seeds. Feel free to save them to use in another recipe.



Spoon some Palmetto Cheese into each tomato half. The amount you’ll need will depend on the size of your tomatoes.


Once you have filled the amount of tomatoes you want, sprinkle the tops with the Seasoned Panko Breadcrumbs.  Place the pimento cheese filled tomato onto a pan. We used a pie pan to keep them from rolling all over the place. If you use a sheet pan instead, be sure to place them right next to each other to keep them from doing the tomato slide.

Bake at 400F for 15-20 minutes. Let cool for 5 minutes after you pull them from the oven, they’re gonna be toasty hot!


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If you enjoy pimento cheese and you think you've had the best, we invite you to try our version of pimento cheese...we call it Palmetto Cheese™. Born in the low country of South Carolina, this pimento cheese has the perfect dipping texture, a smooth taste, and is pleasing to the palate long after the last dip. The word is can now buy authentic, homemade pimento cheese at your local grocery store. Palmetto Cheese™ has real sharp cheddar cheese, it is real southern, and it is really good. Pick up a tub and you will see why this pimento cheese is the best on the market today.

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