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Broiled Tomatoes Recipe

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This recipe for Broiled Tomatoes is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons unsalted butter
1 large shallot, finely chopped
2 medium-size cloves garlic, minced
1 cup fresh breadcrumbs (from about 4 thick slices of day-old bread, crusts removed)
1 1/2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme leaves
1/3 cup grated Parmesan cheese
1/2 teaspoon kosher salt
3 large tomatoes (about 1 3/4 pounds total)
Directions:
Directions:
Preheat your oven to 375° and set one rack to the middle position and another to the upper third of the oven.

In a large skillet, melt the butter over medium-low heat. Add the shallot and garlic and cook, stirring, until softened, about 5 minutes. Transfer to a medium-size bowl. Add the breadcrumbs to the shallot mixture and stir to combine. Add the parsley, thyme, Parmesan, and salt; stir.

Halve the tomatoes crosswise. Using a paring knife, cut a shallow round in the middle of the tomatoes to make room for the filling. Transfer to a baking sheet.

Divide the filling evenly among the tomatoes and drizzle with olive oil. Bake on the middle rack until the tomatoes are tender, 15 to 20 minutes. Place under the broiler to crisp the topping, just 1 to 2 minutes, or until golden-brown. Serves 4-6.

 

 

 

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