Herb Broiled Tomatoes Recipes

Steps:

• Preheat broiler to medium high.
• Cut plum tomatoes in 1/2 lengthwise. Squeeze or scoop out most of the pulp and seeds. Place the tomatoes flesh side up in a heat safe dish and season them with salt and pepper. In a bowl combine the bread crumbs, Parmigiano, thyme, garlic and olive oil. Season mixture with pepper and sprinkle over the tomatoes. Place tomatoes under the broiler for 5 minutes or until golden brown

Steps:

• Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

Steps:

• In a small bowl, mix together basil, thyme, salt, and white pepper. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut side of each tomato half.
• Heat remaining 2 tablespoons olive oil in small skillet over medium-low heat. Place tomatoes herb-side down in skillet, and cover. Simmer for 5 minutes; tomatoes should be hot but not stewed. Serve immediately.

Steps:

• Preheat oven to broil.
• In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
• Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.
• Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

Steps:

• Preheat the broiler. Heat the olive oil in a medium-size nonstick skillet. Add the garlic and cook, stirring constantly, for 30 seconds. Stir in the bread crumbs and remove from heat. Stir in the parsley, thyme, salt and pepper. Place the tomatoes on a baking sheet and sprinkle heavily with the crumbs. Broil just until the crumbs are lightly browned. Serve immediately.

Steps:

• Preheat the oven to broil.
• In a large bowl, mix together the herbs, garlic, pepper, salt and olive oil. Add halved tomatoes and toss well. Arrange the seasoned tomatoes, flesh side up, on a half sheet tray lined with parchment. Sprinkle liberally with the Parmesan. Put under the broiler until the cheese is browned and melted, and the tomatoes have caramelized, about 3 to 4 minutes. Transfer to a serving platter and serve.

Steps:

• Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.

Steps:

• Remove cores from tomatoes and cut tomatoes in half crosswise.
• Spread cut side of each tomato with sour cream or yogurt.
• Sprinkle each with basil.
• Sprinkle bread crumbs and Parmesan cheese on tomatoes.
• Arrange tomato halves in a foil pie pan.
• Arrange preheated coals around a drip pan in a covered grill.
• Test for medium heat above the pan.
• Place the foil pan containing tomatoes on grill over drip pan.
• Cover and grill for 10 to 15 minutes or until tomatoes are heated through.
• Garnish with fresh basil, if desired.
• Herb-Grilled Roma Tomatoes: Prepare as directed above except substitute 4 Roma tomatoes for the small tomatoes.
• Do not core roma tomatoes.
• Cut lengthwise in half.

Steps:

• Prepare broiler.
• Place tomato slices on broiler pan.
• Brush slices with oil, and sprinkle with Herbes, salt, pepper, cheese and parsley.
• Broil until warmed through, about 3 minutes.
• Serve immediately.

Steps:

• With spoon, scoop out seeds from tomatoes. Then clean out all but 1 inch of pulp, from around tomato, to form shell.
• Set tomatoes open side up, in single layer, in a baking dish.
• In bowl combine, breadcrumbs, garlic, basil, oregano, parsley, pecorino, salt and pepper. Mix well.
• Add oil to breadcrumbs and stir well until mixture resembles meal.
• Stuff tomatoes with breadcrumb mixture.
• Broil tomatoes for 4-5 minutes, until golden brown on top.
• Serve.

Steps:

• Combine first 4 ingredients in a small bowl, add margarine, stirring well. Set aside.
• Cut tomatoes in half crosswise.
• Place tomato halves, cut side up on rack of broiler pan.
• Broil 7 inches from heat for 3 minutes.
• Sprinkle tomatoes with cereal mixture, broil 1 additional minute or until lightly browned.
• Place on a serving platter.
• Garnish with fresh parsley, if desired.

Steps:

• Preheat a broiler according to manufacturer's recommendations. Line a baking sheet or small sheet pan with aluminum foil.
• Slice tomatoes in half crossways. Slice thin slices off of the round part of the tomato halves so they will sit straight on the pan.
• Place tomato halves on the prepared pan and sprinkle with salt, pepper, and Italian seasoning to taste.
• Place seasoned tomatoes under the broiler and broil about 4 minutes. Be sure to watch carefully, so they won't burn.
• Sprinkle 1 tablespoon grated Parmesan cheese on each tomato half, and return to the broiler.
• Broil until Parmesan cheese is melted and bubbly, 45 seconds to 1 minute.
• Transfer broiled tomatoes on a plate or serving platter and garnish with fresh parsley, if desired. Serve warm.

Steps:

• Place the first 6 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until mixture is finely chopped., In a bowl, combine tomatoes and corn; stir in 1 tablespoon herb mixture and remaining salt., Place each fillet on a piece of heavy-duty foil (about 12 in. square). Top with herb mixture; spoon tomato mixture alongside fish. Fold foil around fish and vegetables, sealing tightly., Grill, covered, over medium-high heat until the fish just begins to flake easily with a fork, 6-8 minutes. Open foil carefully to allow steam to escape.

Steps:

• Turn on your broiler. A toaster oven with broiling ability is great or a George Foreman Grill.
• Remove the cores of the tomatoes then cut them in half (horizontally).
• Place cut side up: then rub Olive oil over cut side (use fingertip).
• Sprinkle bread crumbs on next.
• Sprinkle Herb seasonings on and salt/pepper.
• Then place 1/4 teaspoon of unsalted butter on each half.
• Broil until tomato is hot completely.
• ^May add cheese or mushrooms when nearly done, but don't get them to close to burners in oven.

Steps:

• Preheat broiler. Line rack of a broiler pan with foil.
• Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.
• Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.
• Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.

Steps:

• Preheat the broiler.
• Cut away the core of each tomato, then halve the tomatoes crosswise. Sprinkle with salt and pepper.
• Combine the bread crumbs, shallots, garlic, parsley, thyme and olive oil. Blend well.
• Top each tomato half with equal portions of the bread-crumb mixture, pressing down with your fingers to distribute the topping evenly. Arrange the tomato halves on a baking dish, and place about 8 inches from the source of heat. Close the door and cook for about 5 minutes or until lightly browned. Keep warm.