Broiled Tomatoes with Parmesan ~ YUMMY! ~
Around this time of year most Southerners are suffering from a common affliction: Abundance of tomatoes.
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.
Broil in oven until browned, grill, or bake at three hundred for about twenty minutes, checking frequently.
Serve to delighted guests!!!
Ingredients Instructions
Posted by Christy Jordan
on Aug 15 2008. Filed under Side Dishes.
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I love these. Thanks for the reminder to cook em this way.
Broiled tomatoes are awesome! I love how the flavor just POPS!!!!
How simply delicious!
Your right Christy i have tomatoes coming out of my ears from our garden. Especially since I am the only one that eats them. I am going to have try this recipe. thanks for sharing.
Thank YOU, Angie, for reading!!
Leslie: You are so right. They just transform from wonderful to sublime, don’t they?
Donna: Thank you!!!
Tina (Mommy’s Kitchen): You know, I am the only one who eats broiled tomatoes here! MORE FOR MEEEEEEE!
The rest I put up for stews in the winter. There is nothing like a stew with real tomatoes when its cold outside!
Christy
One southern gal to another…I love your blog!
Jilly Bean : Thank you so much! I’m just tickled pink that you all take the time to read it! WELCOME TO SOUTHERN PLATE!
Christy
Those tomatoes look BEAUTIFUL. The best looking tomatoes I’ve seen all summer. So ripe and juicy! Are they yours or from Wal-Mart?
Those were from a neighbors but I did pick up some AWESOME green tomatoes at Wal Mart not too long ago!
These were so good. I just made one tomato for the tutorial and ate the whole thing myself! The next day, I made the other and ate that whole thing, too!
Thing is, I really really really don’t like raw tomatoes. Don’t like as in = would not eat unless my life depended on it. When I first saw broiled tomatoes I thought they would have that raw taste but they don’t at all! They are so sweet and yummmmmmy!
Christy
I am so glad that you added a recipe for ripe tomatoes! I am another one that has tomatoes coming out of my ears! I think that I got a little carried away when planting this year! I will be giving this one a try tonight!
Just stumbled across this. I am definitely going to try this with all the tomatoes I have growing! Note: One typo in the recipe (“boil” instead of “broil”).
Thank you, Kevin, and Welcome to Southern Plate!
Pesky type-o’s, they drive me mad! I appreciate you pointing it out and I’ve already fixed it!
Come back and visit again, I got lots more recipes up my sleeve!
Christy
We tried andddddd WE LIKEY!!! This is a AWESOME recipe! We really loved it! Thanks for the recipe!!!
YAY TREVA!! I am so glad you liked them!!!
I ate them all by myself, they were too good to share!!! Thank you so much for letting me know!
These look fabulous! We also love Ruth’s Chris Steakhouse (yum). I do have a question though. I don’t use margarine. Do you see any reason why I couldn’t just substitute softened butter in this recipe. Love your blog!
(By the way, I am hosting the Carnival of Homesteadning. Thank you for this entry!)
Amy
http://www.homesteadblogger.com/simplefolk/
Thank you, Amy! There is absolutely no reason why you can’t use butter! I usually use margarine because it is so much cheaper than butter but you go ahead and butter away!!! They will still be awesome.
Thanks for hosting the carnival as well!!! I’m so glad you stopped by and please do come back often!
Christy
Simply delish! Wish I had more tomatoes layin around when I made this. Yum! Have been trying so many of your recipies and am lovin em all.
Thanks,
Norma Jeanne
Oh Christy – and everyone else who is leaving messages – you are making me SOOOO hungry for ripe tomatoes!! Here in North Dakota I have some little green ones on my plants, but it will be awhile before they ripen. Then a slice a big dinner plate full, sprinkle with salt and pepper and I have my meal!!! I also love toast with fresh tomatoes and real mayonnaise!! And I heat up tomatoes, break up some saltines with a bit of butter, and that is often a meal, also. My husband passed away about 18 months ago, so meals are quick and simple. Oh – and another favorite, for a pot luck or such, is to slice up tomatoes in a shallow bowl and pour fat free Italian dressing over them and leave it a couple of hours in the frig. VERY good!!
These sound delicious for a dinner party I am having. Do you know if I could make them up ahead of time and then just pop them in the oven right before serving? Thanks.
Peg