TIP OF THE DAY: Broiled Tomatoes

August 10, 2013 at 8:37 am · Filed under Recipes, Tip Of The Day, Vegetables-Salads-Herbs

Easy and delicious broiled tomatoes. Photo
courtesy Ruth’s Chris Steak House.

Revel in the summer crop of vine-ripened tomatoes. Add them to every salad and sandwich. Make gazpacho and fresh tomato sauce for pasta.

And along the way, stick some under the broiler for a delicious first course or side. You can add dressed greens to the plate as a salad course: Consider arugula, spinach, watercress or a baby greens mix.

BROILED TOMATOES RECIPE

Ingredients

Bread crumbs

Grated Asiago, Gana Padano or Parmigiano-Reggiano cheese

Optional second cheese: blue, Cheddar, goat, Gruyère, mozzarella or other favorite, shredded or crumbled

1 teaspoon chopped fresh basil, chives, marjoram thyme or rosemary, or dried oregano plus more for garnish (you can use more than one herb)

1 clove garlic, finely minced

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

Tomatoes—one large, 1/2 jumbo, or two smaller tomatoes per serving

Preparation

1. CUT tomatoes in half. SEASON with salt and place cut side down on a rack or paper towel. Drain for about 30 minutes; blot dry with a paper towel.

2. PREHEAT broiler to medium high, with rack positioned in the upper part. Line a broiler pan with foil.

3. COMBINE the bread crumbs, cheese, herbs, garlic and olive oil in a small bowl. Grind fresh pepper to taste.

4. PLACE the tomatoes cut side up in the baking pan. Sprinkle bread crumb mixture over the tomatoes (cut side). Place tomatoes under the broiler for 5 minutes or until golden brown.

5. OPTION: Top with the second cheese and broil until cheese is melted, about 1 minute. Garnish with additional herbs; serve immediately.
QUICK, LOW-CALORIE METHOD

1. PLACE cut tomatoes seed side up in dish or pan. Season with salt and pepper to taste.

2. DRIZZLE with olive oil; sprinkle with herbs. Broil until hot and the tops begin to brown.

If you have leftovers, enjoy them reheated or cold.

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