1 lg. (about 8 oz.) fresh garden tomatoes
3/4 c. cold pack Cheddar cheese food
1 tbsp. milk
1/8 tsp. ground black pepper

Use tomato held at room temperature until fully ripe. Core tomato; coarsely chop (makes about 1 1/4 cups). Set aside.

In a 2 cup glass measure place cheese, milk and black pepper; cover with vented plastic wrap; microwave on high until cheese melts, 1-1 1/2 minutes. Stir in tomatoes. Serve over baked potatoes, cauliflower, broccoli, fish or chicken. Yield 1 1/2 cups.