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Broiled Tomatoes with Parmasan Cheese and Fresh Herbs
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Broiled Tomatoes with Parmasan Cheese and Fresh Herbs

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Course: Lunch
Cuisine: Italian

Ingredients

  • 2 beefsteak tomato cut into 1/4 inch slices
  • ¼ cup bread crumbs
  • ¼ cup Parmesan Cheese freshly grated
  • 1 tablespoon basil chopped, fresh
  • 1 tablespoon Italian parsley chopped, fresh
  • 1 teaspoon sage chopped, fresh
  • olive oil best quality extra virgin
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Arrange the sliced tomatoes onto a baking pan. I used one of those Silpat liners to keep the tomatoes from sticking and make cleaning up easier.
  2. Combine the bread crumbs and cheese in a bowl. I ended up with extra because I only used two tomatoes, but now I have more if I want to make some of these for lunch.
  3. Top with a bit of olive oil, and then season with salt and pepper.
  4. Stick under the broiler about 6 inches from the heat and broil for about 3 minutes until the bread crumbs are a deep golden brown but not burnt. Remove from oven and top with the fresh herbs and extra virgin olive oil, and serve.
  5. Melissa adds fresh herbs to the breadcrumbs and cheese mixture in her recipe. I'm sure this is a better way to make this dish; I didn't take the time to run upstairs to look at the recipe and forgot. No one complained about my tomatoes.
  6. I served the tomatoes with shredded chicken over rice with a homemade green mole sauce.

Notes

  • There was also some leftover corn off the cob and a little sauteed spinach. And then there was a little "last chance" chardonnay wine to go with it. What a great meal!