Broiled Tomatoes—Tasty Bites of Italian Delights.
Cooks' Note
Tomatoes contain almost 40 percent of the U.S.RDA for vitamin C. In this recipe, take care not to leave the tomatoes under the broiler for much more than 1 1⁄2 minutes, or they will become mushy.
Recipe information
Yield
serves 4
Ingredients
12 cherry tomatoes, halved lengthwise
1/2 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 teaspoon dried thyme
1/4 teaspoon salt
Preparation
Preheat the broiler. Toss the tomatoes in the oil in a bowl, then lay them on a broiler tray cut side up. In a small bowl, mix together the garlic, Parmesan cheese, thyme, and salt. Sprinkle the tomatoes with the mixture. Position about 4 inches from the heat source and broil until lightly browned and crusty, 1 to 1 1/2 minutes.
