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Broiled Tomatoes
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Simple dish to make with the bounty of summer's tomato harvest. Deeeelicious too!

S. Chokel

Serves/Makes:3 or more servings

  • 3 large fresh tomatoes
  • 3 tablespooons fine bread crumbs, soft or dry are fine
  • 1 tbsp (15 ml) parmesan cheese, grated
  • half 6 tsp (30 ml) pats of butter, unsalted best if you have it
  • chopped fresh parsley for garnish
  • Cut the tomatoes in half horizontally and place on a flat baking pan.
  • Mix the bread crumbs and the cheese together so that they are well blended.
  • Sprinkle tops of the tomatoes the bread/cheese mixture.
  • Top each tomato with a half a tsp pat of butter.
  • Place in a preheated broiler about 4-inches from heat source and broil until topping is nicely browned.
  • Sprinkle the edges with parsley.
  • Serve hot with grilled or roasted meats or as a luncheon entree.
Hints: Use a nice drizzle of extra virgin olive oil in place of the butter on top of the tomatoes.

Use 6 medium large tomatoes per person and cut off the top third and use the 2/3 tomato per person. Score out a small cavity in each tomato and place a small ball of herbed cream cheese or boursin cheese into the cavity, top and cook as directed for a delicious treat.

Instead of garnishing with chopped parsley, use fresh basil chiffionade for a tremendous taste sensation.

Core out the seeds and membranes of the tomato, leaving the fleshy sides, stuff with a rice, green pepper, onion, Monterey Jack cheese, and tomato sauce mixture, top and broil as directed for a great entree.

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