Broiled Tomatoes
10m prep 5m cook 15m ready
4 servings Serve as a side dish, place slices on toast rubbed with garlic, or toss with the optional ingredients and serve with pita or crusty bread for a rustic dip.
Ingredients
- 2 pounds firm-ripe tomatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- (½ cup grated Parmesan or crumbled feta cheese [2 ounces])
- 2 tablespoons olive oil
- ½ cup pitted and chopped olives, such as Kalamata or Castelvetrano
- Chopped herbs, such as parsley, thyme, oregano, basil, tarragon, or a combination
- 1 Rémoulade Sauce or Tzatziki (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 pounds firm-ripe tomatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- (½ cup grated Parmesan or crumbled feta cheese [2 ounces])
- 2 tablespoons olive oil
- ½ cup pitted and chopped olives, such as Kalamata or Castelvetrano
- Chopped herbs, such as parsley, thyme, oregano, basil, tarragon, or a combination
- 1 Rémoulade Sauce or Tzatziki
Let's Cook
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Step 1.
Position a rack about 5 inches away from the top of the oven and preheat the broiler. Lightly oil a rimmed baking sheet. Core and cut into slices ½ to ¾ inch thick: 2 pounds firm-ripe tomatoes
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Step 2.
Season with: ½ teaspoon salt; ¼ teaspoon black pepper
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Step 3.
Place on the baking sheet. If desired, sprinkle with: (½ cup grated Parmesan or crumbled feta cheese [2 ounces])
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Step 4.
Drizzle with: 2 tablespoons olive oil
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Step 5.
Broil until golden on top and heated through, about 5 minutes. Sprinkle or toss with any of the following: ½ cup pitted and chopped olives, such as Kalamata or Castelvetrano; Chopped herbs, such as parsley, thyme, oregano, basil, tarragon, or a combination
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Step 6.
Or, if made without cheese, serve with: Rémoulade Sauce or Tzatziki
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