Broiled Tomatoes with Parmasan Cheese and Fresh Herbs
Servings: 4 servings
Ingredients
- 2 beefsteak tomatoes cut into 1/4 inch slices
- ¼ cup bread crumbs
- ¼ cup Parmesan cheese freshly grated
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh Italian parsley chopped
- 1 teaspoon fresh sage chopped
- olive oil best quality extra virgin
- salt & pepper to taste
Instructions
- 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.
- 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.
- Top with a bit of olive oil, and then season with salt and pepper.
- 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.
- 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.
- 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!