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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Old school technique makes cooking tomatoes delicious

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 5 min


    By Morgan Bolling, Cook's Country, August/September 2015

    Posted By:


    Posted On:

    December 30, 2015

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