Recipe Detail

Broiled tomatoes

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Number of Servings:


  1. 4 - Vine-ripened tomatoes 6-8 ounces each, cored
  2. 1/2 teaspoons - Sugar
  3. 1 slices - Hearty white sandwich bread torn into 1-inch pieces
  4. 1/4 cups - Parmesan cheese grated
  5. 2 tablespoons - Fresh basil chopped
  6. 2 tablespoons - Fresh parsley chopped
  7. 1 tablespoons - Capers rinsed and patted dry
  8. 1 tablespoons - Extra-virgin olive oil plus extra for drizzling
  9. 1 cloves - Garlic minced


1) Remove and discard thin slice from tops and bottoms of tomatoes (so rounds will sit flat). Slice tomatoes crosswise into thirds to create 1/2- to 3/4-inch-thick rounds. Combine sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Season both sides of tomato slices with sugar mixture. Place tomatoes on wire rack set in rimmed baking sheet.

2) Pulse bread, Parmesan, basil, parsley, capers, oil, garlic, 1/2 teaspoon pepper, and 1/8 teaspoon salt in food processor until coarsely ground, about 10 pulses.

3) Adjust oven rack 6 inches from broiler element and heat broiler. Divide bread-crumb mixture evenly among tops of tomato slices (about 1 tablespoon each) and press gently to adhere. Broil until crumbs are golden brown and crispy, 3 to 5 minutes. Transfer tomatoes to platter. Serve, drizzled with extra oil.


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