Instead of tossing tomatoes with the salad, broil them with a cheesy topping for a side you'll want to double for the rest of the week.
3 vine-ripened tomatoes, halved horizontally
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese
2 teaspoons minced garlic
1 teaspoon minced fresh oregano
How to Make It
Preheat broiler to high.
Place oven rack in middle of oven. Arrange tomato halves, cut sides up, on a foil-lined jelly-roll pan. Coat cut sides of tomatoes with cooking spray; sprinkle with salt and pepper. Broil 8 minutes. Combine cheese, garlic, and oregano in a bowl; sprinkle over tomatoes. Broil 3 minutes or until cheese melts and is golden.
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It was promoted in the magazine as accompanying the Tuscan Steak Salad (which it goes very well with), but I have made these tomatoes as a side dish for other recipes too; I just LOVE it! What a great way to use whole tomatoes in such a quick, easy way! I use Parm "Flakes" in lieu of grated (just a texture thing) and the topping tends to stay on the tomatoes better than the grated. Otherwise, followed directions as written - Definitely a keeper; Enjoy!
I was hoping for a bit more flavor I guess. First off, double the amount of topping...they need it. Second, don't expect to be wowed and instead just see it for what it is - a simple, easy, and acceptable side. I can't help but wonder if some low-fat shredded mozzarella would be better, maybe with the garlic and oregano sprinkled on first and then topped with the shredded mozzarella.
I made these tomatoes to go with the Tuscan Steak Salad shown in the photo. They were super easy and quick to make. I have to admit I didn't follow the recipe exactly: instead of mincing garlic and fresh oregano and grating Parmesan cheese, I just sprinkled the tomatoes with Brady Street Cheese from Penzeys Spices. The tomatoes were a nice change of pace from fresh tomatoes and something I plan to make again.
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