If you aren’t suffering from this, chances are one of your neighbors has the affliction and therefore the outcome is the same for you. We have tomatoes coming out of our ears.
Why do we grow so many tomatoes? In my grandmother’s case, she grows things in order to have more to give away to her neighbors. We just love giving vegetables to our neighbors. If you’re like me though, you may have recently found yourself the recipient of a five gallon bucket of these little red delights. After putting the majority away in the freezer for winter stews, its now time to treat myself. That is where this recipe comes in!
My first taste of broiled tomatoes was at Ruth’s Chris steakhouse in Huntsville. I was hooked. I came home talking about them and was offered this recipe from my Grandmother. I have to say that as lovely as they were at Ruth’s Chris, Grandmama’s recipe blows them out of the water.
Easy to prepare with ingredients that are usually on hand, there is simply no reason not to indulge in this wonderful southern side dish when our gardens are overflowing with juicy red bounty.
I do hope you’ll give this recipe a try. You’ll be glad you did.
Don’t let this big old photograph of ingredients fool you, there is very little needed to make these!
You’ll need: Two large tomatoes, margarine, Italian seasoning, Parmesan cheese, and just a little salt, sugar, and pepper.
(I am only using one tomato in this tutorial but the recipe is enough for two tomatoes.)
Place tomatoes on foil lined baking sheet if you are going to be making them in the oven. If you prefer to make them on the grill, just place them on a piece of foil to prepare them, then you will transfer the foil to your grill when ready.
Serve to delighted guests!!!