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Broiled Tomatoes

Photo: William Meppem
Yield Makes 6 servings

Ingredients

  • 3 large salad tomatoes
  • 3 large garlic cloves, cut lengthwise into slivers
  • 2 tablespoons fresh rosemary, or 2 teaspoons dried rosemary leaves
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/4 cup olive oil

Nutrition Information

  • calcium 16 mg
  • calories 100
  • caloriesfromfat 1 %
  • carbohydrate 4 g
  • cholesterol 0 mg
  • fat 9 g
  • fiber 1 g
  • iron 0 mg
  • protein 1 mg
  • satfat 1 g
  • sodium 197 mg

How to Make It

  1. Heat broiler to 500ºF. Cut the tomatoes crosswise in half and place them, cut-side up, on a broiling pan or shallow baking pan. Stick the garlic slivers into the tomatoes. Sprinkle with the rosemary, salt, and a few grinds of pepper. Drizzle with the oil. Broil about 3 inches from the heat for 10 to 15 minutes or just until the tomatoes release their juices and the garlic begins to brown. Spoon the pan juices over the tomatoes before serving. Serve as a side dish for breakfast, lunch, or dinner.

  2. Unlike roasted tomatoes, broiled, grilled, and pan-broiled tomatoes get sweeter and maintain their shape because the cooking is so brief.