Roasted tomatoes with shrimp and cheese toppings

Here is an experiment that turned out not bad. Not my husband's favorite, but a good experiment on roasting tomatoes and baking shrimps. I'd say that cottage cheese may not be the best choice for this dish. Maybe mozzarella or mayonnaise would give better result.

Recipe: Roasted tomatoes with shrimp and cheese toppings

Ingredients:
- 3 ripe tomatoes on the vine
- 3 cloves of garlic, cut into small pieces
- 6 medium raw shrimps, shelled and de-veined
- 3 tp fat-free cottage cheese
- 1 slice low-fat cheddar cheese, cut to strips
- parsley flakes
- 2 TB olive oil

Procedure:
1. Halve the tomatoes. Slip small pieces of garlic into each of the halves.
2. Oil a baking pan covered with foil. Oil the skin of each tomato half. Then place the tomatoes, cut-side down on the pan. Bake at 300F for 1.5 hours.
3. When done roasting, use a spatula to flip each tomato. On top of each half, spread 1/2 tp cottage cheese, place a shrimp, then top with a few strips of cheddar cheese. Return to oven and bake at 350F for 15-30 minutes, until shrimps are pink.
4. Sprinkle parsley flakes on top. Serve hot.