Friday, 25 August 2017

Broiled Tomatoes au gratin

It's those magic words again - quick and easy! Serve these juicy little morsels as a side dish or pop them onto toast for bruschetta.

For some reason I think these would really go with a meal of steak, corn on the cob, and green beans although that wasn't what I served them with. Still, would be good!

My tomatoes were a bit on the skimpy side so I actually used 3 of them. This is an ideal use for heirloom beefsteak tomatoes, and the advantage of 3 was that they were all slightly different colours, flavours, and textures.

I'm giving a bit of a range of how long to cook them, because it all depends: on your oven, on your tomatoes, on your preference. Do check them early and often to be sure of getting it right.

2 to 4 servings
20 minutes prep time

Broiled Tomatoes au gratin

Make the Topping:
3 tablespoons finely grated Parmesan cheese
2 or 3 crackers, reduced to crumbs
a grind of fresh black pepper
1/2 teaspoon rubbed basil OR oregano

Grate the Parmesan and crush the crackers; mix them together in a small bowl. The volume of cracker crumbs should be about the same as the Parmesan. Mix in the pepper and basil or oregano.

Finish the Tomatoes:
2 medium-large tomatos
a little olive oil

Line a baking tray with parchment paper and brush it with olive oil. Preheat the broiler.

Wash and core the tomatoes, and cut them into fairly thick slices of about 1 cm. Lay them on the oiled parchment. Broil them for 3 to 5 minutes, until the top side is cooked. Turn them over and sprinkle the topping over them. Return them to the oven and broil for another 3 to 5 minutes, until the topping is browned.




Last year at this time I made Seedy Fried Cauliflower and "Mexican" Pesto.

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