Warm, savory and flavored with oregano, onion and garlic, Italian Broiled Tomatoes will turn your tomato harvest into a special side dish.
Isn’t it wonderful when fall brings a bounty of cheery red tomatoes! Tiny grape tomatoes for munching, beefsteaks for slicing, romas for sauce! And your middle-of-the-road tomatoes? Perfect for Italian Broiled Tomatoes!
My mother used to make Italian Broiled Tomatoes when I was growing up and we always loved them. Somehow topping a tomato with cheese and herbs makes even a tomato-neutral person dig in. And they couldn’t be easier! Just add toppings and broil!
There is a little bit of art if you want them perfectly cooked. Ideally the cheese will melt just as the tomato becomes slightly soft and warm, but still holds its shape. Not that picky or in a hurry? Broil them on high (watching carefully) and eat them firm and savory. Or pop them on the grill (in a grill pan) next to your steaks.
In the end, it’s really more of a concept than a recipe. So play with the quantities, change up the herbs and adjust the technique for your own taste.
Pretty sure you can’t go wrong!
- 2 large tomatoes
- 2 ounces grated parmesan
- 1 teaspoon each garlic powder, oregano, dried minced onion (or onion powder)
- salt to taste
- Core tomatoes and slice in half.
- Top the cut side of each tomato half with ¼ teaspoon garlic powder, ¼ teaspoon oregano and ¼ teaspoon dried minced onion. Salt to taste.
- Sprinkle ½ ounce of grated cheese on top of the herbs
- Broil on low (or high as needed) until cheese is melted and tomato is slightly softened and warm.
- Best served warm but good cold as well.
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