Halve the tomatoes. Top each half with a slice of Berner Alpkäse AOP or Alpra-clette. Season with a pinch of salt and some pepper, and sprinkle with herbs to taste.
Bake in the oven until the alp cheese has melted. In Jessica’s wood-fired oven on the alp this takes about 30 minutes.
Jessica like to serve the tomatoes au gratin as a side dish with pasta or meat.