Ma made this regularly, I’m sure she got the recipe somewhere, but it’s also more of an idea – and you can jazz them up any way you wish, (red pepper flakes anyone?). They’re fancy looking, but quick (we had them on a Tuesday), and such a perfect way to use up fresh tomatoes. Below is my outline, I was just winging it from memory so feel free to play around with the amounts to suit your taste – enjoy!
2 to 4 large tomatoes, sliced – you want 12, 1/2-inch slices to fill up a baking sheet
2 c. fresh bread crumbs
1/2 c. butter, melted
1/2 c. freshly grated Parmesan
salt and freshly ground pepper to taste
2 T.+ chopped fresh herbs – our first choice is dill
Lay out the tomato slices on a foil-lined baking sheet, set a rack so it’s about 6 inches from the broiler and preheat the broiler. Add all of the other ingredients to a medium bowl and combine well – everything is cooked so give it a taste and adjust seasonings accordingly.
Carefully and evenly pile all of the filling onto the tomato slices and give it a pat with your fingers to press it down (which should help to hold it all in place). Place the tray under the broiler for 2 to 5 minutes – keep a close eye on it and rotate the baking sheet as needed. Your tomatoes are ready to serve when the topping is a lovely crunchy brown.
- Category: Tomatoes