I adore fresh tomatoes, especially firm, sweet summer tomatoes. Those mealy pink tomatoes that you can buy in winter are just depressing. My favorite way to eat tomatoes, by far, is caprese salad. So simple, yet so fresh and delicious.
When broiling tomatoes, you sacrifice an element of sweetness and freshness, but you gain lots of flavor. Cooking tomatoes really brings out and concentrates their unique taste. Instead of sweet, they become tangy and piquant.
I like to serve broiled tomatoes as a side dish to meat. They’re also very good for brunch, as a side to eggs.
- 2 large, firm tomatoes
- Olive oil spray
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ cup shredded Parmesan
- Preheat your broiler on high. Position an oven rack 6 inches below flame.
- Cut the tomatoes in half. Cut a tiny sliver from the bottom of each half, so that the tomatoes can stand upright without wobbling.
- Spray the tomatoes all over with olive oil. Place them on a broiler-safe baking dish, cut side up.
- Sprinkle the tomatoes with salt, pepper, garlic powder and thyme. Top with Parmesan, 2 tablespoons for each tomato half.
- Broil until cheese is golden brown, 3-5 minutes.