|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When summer-ripened tomatoes are plentiful (and even when they are not), broiled tomatoes are an excellent way to enjoy these lovely fruits. In this recipe, fresh tomatoes are topped with tiny slivers of garlic, a light sprinkling of dried herbs, and a drizzle of sweet balsamic glaze. After cooking, a light dusting of freshly-grated Parmesan melts into the tomatoes and finishes the dish perfectly.
Large, plump tomatoes are best for this recipe. Make sure they're not too soft or they will collapse entirely under the heat of the broiler. Sun-ripened is always best, but even so-so tomatoes can be used for this recipe. You will be surprised at how their flavor is heightened and sweetened when cooked—and all in under 30 minutes.
Serve the tomatoes as a side dish with grilled or broiled meats like steak. They are delicious alongside eggs for a full breakfast. Or serve as an appetizer or side dish, lightly pressed onto fresh crusty bread—a great vegetarian way to enjoy them.
Gather your ingredients. Line a baking tray with aluminum foil.
Cut the tomatoes in half horizontally and place onto the tray. Tuck a sliver of garlic or two into each tomato, pushing it down into the flesh. How much garlic you use will depend on the amount of garlic flavor you want.
Sprinkle the tomato halves with a little salt and pepper. Drizzle over a few drops of olive oil and lightly crushed dried basil leaves. Be sparing with these dried herbs, as they can easily overpower the flavor of the tomatoes. Less is more.
Drizzle over the balsamic glaze or reduction, swishing it over the surface and again taking care not to add too much.
Place the baking tray under a hot broiler—not too close to the heat—and broil for 10 minutes or until the glaze is bubbling slightly, but not burning. Even the firmest of tomatoes will start to soften. Check the tomatoes often to makes sure they don't burn.
Remove the tray and leave to stand on a heatproof mat or cooling rack for a few minutes. Place the tomatoes on a serving plate and sprinkle with a generous layer of freshly-grated Parmesan. The cheese will start to melt immediately from the heat.
The broiled tomatoes are best served immediately, but they will keep for 24 hours in the refrigerator. This dish does not freeze well due to the dried herbs and melted cheese.