Sunday, October 4, 2009
This was simple, but amazing. I love the way that the cooked tomato taste is completely different, but equally delicious. The tomatoes virtually melt in your mouth, too. I love the heirlooms and, as with raw ones, the green zebras were my favorites. The bit of cheese on top was the perfect complement, and this is an ideal accompaniment for just about any meal.
Broiled tomatoes with parmesan (adapted from "Vegetables Every Day" by Jack Robbins)
1/2 cup shredded parmesan cheese
salt and pepper to taste
4-5 tomatoes, sliced in half
Mix the cheese, salt, and pepper in a small bowl. Place tomatoes in a baking dish and sprinkle the cheese mixture over them. Broil them (ideally on a rack about 6 inches away from the heating element) for about 5 min, or until the tops brown. Serves 4.