Monday, July 14, 2008

Broiled Tomatoes with Herbs

I love the flavor of freshly cooked tomatoes. This simple dish is the perfect light side dish for fish or chicken. It is best when the herbs and tomatoes are picked fresh. What a bright, wonderful taste of summer!


4 fresh tomatoes (I like smaller round varieties, like Early Girl)
1/2 tsp. salt (approx.)
4 tbs. extra virgin olive oil
2 tbs. fresh Italian flat-leaf parsley, chopped
10 leaves sweet basil, chopped
1/2 cup dry bread crumbs
1 tsp. paprika
pepper to taste
2 tbs. shredded Romano cheese

Wash the tomatoes well. Remove stem and cut in half. Place, cut side up, on a large cookie sheet. Sprinkle a pinch of salt atop each. Drizzle with olive oil. In a small bowl, mix herbs, bread crumbs, spices and cheese. Divide evenly among tomato tops. Drizzle again lightly with olive oil. Broil under high heat, 4-7 minutes, watching carefully to prevent tops from scorching. The tomatoes should still have a firm, not watery, texture.


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