Equipment
Ingredients
Main
- 4 tomato, ripe, medium
- 3 g fine sea salt
- 1 g freshly ground black pepper
- 30 g breadcrumbs
- 6 g garlic, finely minced
- 6 g fresh parsley, finely chopped
- 10 ml extra virgin olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 77 kcal
- Protein
- 2 g
- Carbohydrates
- 11 g
- Fat
- 3 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 353 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 317 mg
- Calcium
- 32 mg
- Iron
- 0.8 mg
- Magnesium
- 18 mg
- Phosphorus
- 45 mg
- Zinc
- 0.3 mg
- Vitamin A
- 57 mcg
- Vitamin C
- 19 mg
- Vitamin E
- 1.0 mg
- Vitamin K
- 37 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.06 mg
- Niacin
- 1.2 mg
- Folate
- 28 mcg
- Water
- 116 g
Sources: USDA FoodData Central
Method
Preheat your broiler to high. Position the oven rack about 15cm (6 inches) from the broiler element.
Slice the tomatoes in half horizontally. Arrange the tomato halves, cut-side up, in a baking dish.
Season the cut sides of the tomatoes generously with salt and pepper.
In a small bowl, combine the breadcrumbs, minced garlic, chopped parsley, and olive oil. Mix well until all ingredients are evenly moistened.
Spoon equal portions of the breadcrumb mixture over the cut surface of each tomato half, pressing gently to adhere.
Place the baking dish under the broiler and broil for approximately 5 minutes, or until the topping is golden brown and the tomatoes are tender. Watch carefully to prevent burning.
Remove from broiler and serve immediately.
Chef's Notes
- Choose ripe, flavorful tomatoes for the best results.
- For even cooking, select tomatoes that are roughly the same size.
- This dish is best served immediately after broiling.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in the oven or under the broiler for a few minutes until warmed through.
Troubleshooting
Tomatoes are burnt
Cause: Broiler was too hot or tomatoes were too close to the heat source.
Fix: Reduce broiling time. If only slightly burnt, scrape off the burnt parts and serve. If severely burnt, discard.
Prevention: Watch tomatoes closely while broiling; adjust oven rack position.
Tomatoes are not tender
Cause: Tomatoes needed longer to cook.
Fix: Broil for a few more minutes.
Prevention: Ensure tomatoes are ripe before broiling.
Cultural Context
Broiled tomatoes are a simple side dish that is common across many cultures, particularly in the Mediterranean. This recipe utilizes French techniques.
