Broiled Tomatoes are quite literally the perfect bite of summer. Salty and a little bit nutty from the cheese paired with the slightly sun-sweet tomato.
Garden fresh and sweetened by the summer sun tomatoes are hands down unbeatable. Celebrate the sweet summer freshness of tomatoes with the peppery bite of arugula glazed with balsamic.
A happy result of too many tomatoes piling up on the counter and an impulsive decision to try broiling them, these Parmesan Tomatoes were a huge hit with my family.
My kids went crazy over these tomatoes the first time I made them. They were gone in minutes. I double the recipe now and they happily eat the leftovers too.
We loved the firmness and flavor of the warmed tomato combined with the broiled, toasty cheese.
My favorite time of year to make these tomatoes is in the summer when I can get fresh local tomatoes directly from a farm stand.
The flavor of fresh garden tomatoes is amazing as compared to greenhouse-grown tomatoes. Since the tomato is the star of this dish I opt for something sweet and perfectly ripe.
Parmesan is such a great topping for tomatoes when broiling them. The dry, nutty cheese gets crispy and not at all soggy. The broiled parmesan tomatoes are so good on their own.
This might sound a bit crazy but after broiling. Put a slice or two of the parmesan tomatoes on your next BLT. Or broil a few tomatoes to go with your sunnyside up eggs in the morning. So good!
- Adjust the oven rack so that it is about 6 inches from the broiling element. Preheat the broiler. Oil a large baking sheet and place the tomato’s cut side up on it. Lightly oil the tomatoes. Set aside.
- Combine the cheese, salt, and pepper in a small bowl. Sprinkle the cheese mixture over the tomatoes.
- Broil the tomatoes, watching them carefully to make sure they are not burning, until the tomatoes soften a bit and the tops have browned about 5-6 minutes. Serve warm.
Sauteed or roasted tomatoes make for a simple yet delicious addition to any meal. Just a few minutes in a hot pan brings out a richness to the naturally sweet tomato flavor. Sauteed tomatoes are every bit as snackable as their raw counterparts.
Learning how to roast tomatoes has brought such flavor to my tomato dishes and is the perfect way to stay ahead of the summer garden.
Parmesan Broiled Tomatoes
- 4 medium ripe tomatoes about 2 pounds, core removed and sliced in half at the equator
- 1 tablespoon olive oil
- 1 cup grated Parmesan cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh Italian parsley for topping
- Adjust the oven rack so that it is about 6 inches from the broiling element. Preheat the broiler. Oil a large baking sheet and place the tomatoes cut side up on it. Set aside.
- Sprinkle the tomatoes with salt and pepper. Top with cheese. If desired, sprinkle a little more pepper over the cheese.
- Broil the tomatoes, watching them carefully to make sure they are not burning, until the tomatoes soften a bit and the tops have browned, about 5-6 minutes.
- Remove from the oven. Sprinkle with parsley and serve warm.