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BROILED TOMATOES

Less than five minutes from start to finish? Yes, please. My grandmother made these often, as a side to dinner, but I will happily eat them at all meals or for an entire meal with torn, crusty bread. Highly delicious and addicting!


*The measurements below are subjective. Each ingredient can be based on your preference.



Notes: Olive oil is extra virgin.


Broiled Tomatoes

Ingredients: Medium-sized tomato, 1 tbsp. grated Parmesan cheese, 1 tsp. olive oil, pinch of dried Italian herbs, sea salt & pepper.


Servings: 1-2 tomatoes per person.


1. Preheat/prep: Move a rack into the second highest position in the oven and preheat to broil. Line a baking sheet with foil. Parchment paper could catch on fire—don’t be brazen and use it anyway like me. Halve the tomato/oes horizontally, place on lined sheet. Salt and pepper to taste, followed by grated Parm on each. Drizzle with olive oil then sprinkle with Italian herbs.


2. Cook: Stand next to the oven. Place the tomatoes under the broiler, close the door, and broil for 1 minute. Crack open the door. Continue broiling (while you watch) for another minute or until the cheese is blistered and brown (bubbling on top). Remove to cool slightly. Eat.


#Broiled Tomatoes #Broiled Tomatoes by the KITCHETTE #Broiled Tomatoes recipe #recipe for Broiled Tomatoes

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