Difference between revisions of "Broiled Tomatoes"
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* Family Fare, Food Management and Recipes, USDA #1, 1950 and 1978 | * Family Fare, Food Management and Recipes, USDA #1, 1950 and 1978 | ||
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[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
[[Category:Tomato Side Dish Recipes]] | [[Category:Tomato Side Dish Recipes]] | ||
[[Category:Vegetarian appetizer Recipes]] | [[Category:Vegetarian appetizer Recipes]] | ||
[[Category:Vegetarian Side Dish Recipes]] | [[Category:Vegetarian Side Dish Recipes]] | ||
Revision as of 17:43, 1 April 2012
Description
Use up a bountiful crop of farmer's market or homegrown tomatoes by broiling them. They make a tasty side dish or perhaps a light lunch.
Ingredients
- 3 large tomatoes or 6 small tomatoes
- Salt and pepper, to taste
- 2 teaspoons butter or margarine
- 2 tablespoons fine dry breadcrumbs
Directions
- Wash tomatoes and cut off stem ends.
- Cut large tomatoes in 1-inch slices; cut small tomatoes in half crosswise.
- Place cut side up on broiler pan.
- Season to taste with salt and pepper.
- Dot each slice with butter.
- Sprinkle with bread crumbs.
- Broil until tomatoes are soft and the bread crumbs are light brown, 5 to 7 minutes.
- Serves 6.
Sources and Citations
- Family Fare, Food Management and Recipes, USDA #1, 1950 and 1978
