Broiled Tomatoes with Parmesan ~ YUMMY! ~

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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.

Stir all of the dry ingredients together. Actual recipe is at the bottom of this page.

Slice the top and bottom off of your tomato. This is a great time to pull out that fancy tomato knife your Mama got you for Christmas.

Now slice your tomato in half so you have two really thick slices.
(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.

Spread margarine over each slice. Now isn’t the time to be stingy.

Sprinkle liberally with dry ingredients.

Top with Parmesan cheese.
Broil in oven until browned, grill, or bake at three hundred for about twenty minutes, checking frequently.

Serve to delighted guests!!!


Broiled Tomatoes with Parmesan

Broiled Tomatoes with Parmesan are not only delicious but are easy to prepare with ingredients that we usually have on hand.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: American
Keyword: tomatoes
Servings: 4
Calories: 106kcal


  • Ripe red tomatoes
  • Margarine
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian Seasoning
  • Parmesan cheese grated


  • Slice top and bottom off of tomatoes. Slice each tomato in half, yielding two thick slices. Place on foil lined baking sheet. Spread margarine over slices. Combine all dry ingredients except Parmesan and sprinkle evenly over slices. Top with Parmesan cheese. Broil until browned, grill, or bake at three hundred for twenty minutes, checking frequently.


Calories: 106kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


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  1. Love this recipe..except I use spray butter to save on calories and love a lil crunch so added a sprinkle of bread yummy!! This is my favorite place to come for recipes thank you so much!

  2. Are broiled tomatoes a southern dish? I had no idea. I’ve always had them… But I’m from Dallas, so I guess it’s one of those things I just take for granted, ha-ha! I made this recipe tonight on a whim as a side for my Parmesan cream pasta… I don’t ever follow recipes exactly, so I probably went a little overboard with my spices. It was ridiculously delicious, though. It was so hard to go back to my pasta- I know I add too many spices to that, but it tasted almost bland after these tomatoes.
    Thank you for the great recipe!

  3. 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.

  4. 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!!

  5. 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.
    Norma Jeanne

  6. 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!

  7. 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!)


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