Three words: Melty Cheddar Tomatoes!
Pretty much any variety of tomato—except for cherry or grape, which are too small—will work here. Just make sure it’s in-season for the biggest flavor. The wedge size, too, is flexible. Larger wedges will take slightly longer to cook, yielding meatier pieces, while thinner wedges will soften and slouch quicker, ending up more delicate. Just give them a poke after a few minutes in the skillet and don’t overthink it.
Likewise, sharp cheddar can make way for mild, white or yellow. You could even substitute in another cheese if that’s all you have around—Monterey or pepper jack, provolone, Gruyère, anything that easily melts. , our weekly column all about dishes with big flavor and little ingredient lists. Do you know a recipe that’s low in ask, high in reward? Let us know in the comments.
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