Best 20 Broiled Tomatoes Recipes

BROILED PARMESAN TOMATOES

Steps:

• Slice tomatoes in half. Using a small spoon, remove seeds. Place tomato halves on a broiler pan coated with cooking spray. Combine the oil, garlic and pepper. Brush over tomatoes. Sprinkle with basil., Broil about 6 in. from heat for 3-4 minutes or until heated through. In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle over tomatoes. Broil 1-2 minutes longer or until crumbs are lightly browned. Serve immediately.

BROILED TOMATOES

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.

MOM'S BROILED PARMESAN TOMATOES

Steps:

• Preheat broiler. Arrange tomato halves, cut side up, in baking dish greased with 1/2 tsp olive oil.
• Mix garlic, parsley and olive oil, pour over tomatoes. Sprinkle with cheese.
• Broil 5 inches from heat for 3 minutes or until cheese is golden brown.

BROILED STUFFED TOMATOES

Steps:

• Preheat the broiler to high, with the rack about 6 inches from the heat source.
• Cut away and discard the core of each tomato. Cut the tomatoes crosswise through the center. Discard the seeds. Sprinkle with salt and pepper.
• Combine the bread crumbs, garlic, parsley and olive oil. Blend well.
• Top each tomato half with an equal portion of the crumb mixture, pressing down with your fingers to distribute the topping evenly. Place the tomatoes under the broiler, and broil for about 5 minutes or until lightly browned and hot.

SPINACH-FETA RICE PILAF, SLICED STEAK WITH OREGANO SAUCE, AND BROILED TOMATOES WITH PARSLEY

Steps:

• For the rice: Heat a drizzle of extra-virgin olive oil and 2 tablespoons butter over medium heat in a saucepot with tight fitting lid. To the melted butter, add the orzo and lightly toast. Add the onion and cook to soften, 5 minutes. Stir in the rice and 1 1/2 cups of stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Preheat the broiler.
• For the beef: Heat a cast iron griddle or a grill pan over medium-high heat. Coat flank steaks in extra-virgin olive oil and season liberally with salt and pepper. When the grill is very hot, cook the meat 10 to 12 minutes for medium-rare or 15 minutes for medium, turning occasionally. When the meat has been cooking for about 5 minutes, start the sauce in a small saucepot over medium heat. Add 2 tablespoons extra-virgin olive oil, garlic, shallot, chile pepper, and oregano. Stir 2 to 3 minutes, and then add the butter. When the butter melts, stir in the lemon juice and remove from heat.
• For the rice: Add the remaining splash of stock along with the spinach to a food processor and process to a fine chop. Stir the spinach into the rice and season with nutmeg, salt, and pepper. Cover, turn off the heat, and let stand 2 more minutes. Fluff the rice with fork and stir in the feta.
• For the tomatoes: Season halved tomatoes with salt and pepper and top with parsley. Drizzle the tomatoes liberally with extra-virgin olive oil and broil 3 to 4 minutes. Allow the meat to rest a bit then very thinly slice against the grain. Serve the sliced steak with a side of rice, a spoon of sauce over top, and a 2 tomato halves per person.;

BROILED TOMATOES

Steps:

• Place 4 halved tomatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Broil until lightly charred, 8 minutes, rotating sheet halfway through.

BROILED TOMATOES

Steps:

• Preheat the broiler to high, 500 degrees.
• Cut the tomatoes in half and arrange, cut side up, in a baking dish. Insert 2 garlic slivers in each half.
• Sprinkle with salt, pepper and olive oil. Sprinkle with the cheese.
• Place under the broiler for about 5 minutes until bubbling and the garlic tips start to brown. Remove garlic, sprinkle with basil and serve.

BROILED TOMATOES WITH HERBS

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.

BROILED PARMESAN AND SWISS TOMATOES

Steps:

• Place tomatoes, cut side up, in an ungreased 15x10x1-in. baking pan; dot with 2 tablespoons butter. Broil 4 in. from heat until butter is melted, 4-6 minutes., Meanwhile, in a small microwave-safe bowl, combine remaining butter and onions. Microwave, uncovered, on high until onions are tender, 2-3 minutes. Stir in bread crumbs, Parmesan cheese, salt and garlic powder; spoon over tomatoes. Sprinkle with Swiss cheese. Broil until cheese is melted, 1-2 minutes.

BROILED ROMA TOMATOES

Steps:

• Preheat broiler. Place tomatoes cut side up in baking dish. Spread garlic over cut half of tomatoes. Sprinkle tomatoes with oregano then Romano. Season with pepper. Broil until tomatoes are tender, about 5 minutes. Serve.

BROILED TOMATOES WITH CHEESE

Steps:

• Sprinkle tomato halves with salt and pepper. Sprinkle each half with 1/8 teaspoon basil, spread with 1 teaspoon mayonnaise, and sprinkle with 2 teaspoons cheese.
• Broil 7 to 8 minutes about 10 inches from the broiler.

BLUE CHEESE AND CRESS BEEF WELLINGTONS WITH BROILED TOMATOES, PARSLEY-DILL POTATOES AND BROCCOLINI SPEARS

Steps:

• Preheat the oven to 425 degrees F. Preheat a cast iron skillet over medium-high heat.
• Put the potatoes in a sauce pot and cover with water. Bring to a boil over medium heat, salt the water and cook the potatoes until tender.
• Meanwhile, pat the meat dry and season with salt and pepper, to taste. Drizzle a little oil into medium skillet and wipe it around with a folded paper towel. Add the beef and brown over medium heat, until it becomes a deep reddish brown, about 3 minutes. Turn the beef and brown for about 2 minutes more. Turn off the heat, then remove the meat to a plate and reserve.
• Sprinkle flour on work surface and roll out dough a little, then cut into 4 pieces. Pile a little watercress on each piece of dough, top with crumbles of cheese and some meat. Wrap the dough around the filling and cut a small vent in the top of each parcel. Cover a baking sheet with parchment, arrange the parcels on the baking sheet and brush them with the egg wash, using a pastry brush. Bake until deep golden, about 12 minutes. Remove the baking sheet from the oven and let the parcels rest.
• While the parcels bake, bring a couple of inches of water, in a deep-sided skillet, to a boil over medium heat for the broccolini.
• Put the broiler on high.
• Arrange the tomatoes on small baking sheet and season them with salt and pepper, to taste. Toss the crouton crumbs with half of the parsley in a small bowl. Sprinkle the crumbs on the tomatoes and drizzle with a tablespoon of extra-virgin olive oil. When the broiler is hot, put the tomatoes in the center of oven and broil until bubbly and the crumbs are brown, about 3 to 4 minutes.
• Salt the boiling water and add the broccolini spears. Cook for 3 to 4 minutes, then drain.
• Drain potatoes and put them back into the hot pot with the butter, the dill and the remaining parsley. Season with salt and pepper, to taste, and toss to combine.
• Serve each beef parcel on plates with a broiled tomato half, a few potatoes and a couple of spears of broccolini.

HERB-CRUMBED BROILED TOMATOES

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.

BROILED TOMATOES WITH FETA CHEESE

Steps:

• Cut tomatoes in half lengthwise, and place, cut sides up, on a baking sheet.
• Sprinkle evenly with salt and pepper to taste, Italian seasoning, and feta cheese. Drizzle evenly with 1/4 cup Italian dressing.
• Broil 3 inches from heat 2 to 3 minutes or just until cheese starts to brown.

EASY BROILED TOMATOES

Steps:

• 1. In a bowl, mix breadcrumbs, cheese, Italian Seasoning and salt. Mix will to blend flavors.
• 2. Preheat broiler in your oven.
• 3. Place the sliced tomatoes on foil lined broiled tray or shallow pan.
• 4. Sprinkle about 1 1/2 teaspoon of crumb mixture on each sliced tomato. Drizzle each tomato with olive oil. ( additional Monzorella cheese can be place on each if desired ). I doubled the crumb mixture recipe because I had so many tomatoes.
• 5. Place under broiler for about 4 to 5 minutes. ( don't place the tomatoes too close to the broiler or they will burn ). Check on them often and watch them until the tomatoes are hot and the topping is brown and bubbly
• 6. Remove from oven and serve with your favorite meal. These go well with most anything.
• 7. Some of my flavor variatons:
• 8. *Use green or yellow tomatoes instead of red. *Spice them up by adding 1/4 teaspoon crushed red pepper to breadcrumb mixture. *Subsitute 1 teaspoon of tyme leaves for Italian Seasoning.

BROILED BLUE CHEESE AND BACON TOMATOES

Steps:

• Preheat oven to 500. Line a small rimmed baking sheet with aluminum foil.
• In a small bowl, combine cracker crumbs, blue cheese, bacon, and green onion. Add butter, stirring to mix well. Place tomatoes, cut sides up, on prepared baking sheet. Sprinkle tomato halves evenly with salt and pepper. Divide cracker mixture evenly amoung tomato halves.
• Broil, 5 inches from heat, for 6 to 8 minutes, or until lightly browned.

ITALIAN BROILED TOMATOES

Steps:

• Cut the tomatoes in half horizontally.
• Place them on a baking sheet, skin side up, and broil them for 2 minutes, then turn.
• You may prefer to line the baking sheet with parchment paper, because the tomatoes will drip some juice.
• Mix together the garlic, olive oil and parsley and drizzle over the tomatoes.
• Season with salt and pepper.
• Place the tomatoes back under the broiler and cook for 6 minutes or until cooked.
• Serve hot or warm.

MARK'S GRILLED OR BROILED CHICKEN CUTLETS WITH CAPERS AND TOMATOES

Steps:

• Start a charcoal or wood fire or heat a gas grill or broiler. The fire should not be too hot, but the rack should be fairly close to the heat source, at a distance of 4 inches or less. If necessary, you can pound the chicken slices lightly between two pieces of waxed paper so that they are of uniform thickness.
• Rub the chicken with 1 tablespoon olive oil. While the grill is heating, heat remaining 2 tablespoons olive oil in a medium-to-large skillet over medium heat. Add garlic and cook, stirring, until it colors lightly. Add capers, and cook for 15 seconds. Add tomatoes, and cook over medium-high heat until thick, about 10 minutes. Taste, and add salt and pepper to taste, then cook 1 minute more. Set aside, keeping warm.
• Grill or broil the chicken very quickly; it should take no more than 3 to 4 minutes per side. Serve the chicken with the tomato sauce, garnished with minced fresh basil or parsley leaves.

BROILED TOMATOES WITH GOAT CHEESE

Steps:

• Slice each tomato into 4 thick slices.
• Arrange in single layer in shallow baking dish.
• Thinly slice goat cheese.
• Arrange over tomatoes.
• Sprinkle with pepper to taste then basil.
• Broil for 2 to 3 minutes or microwave at high for 2 minutes or until cheese melts.

BROILED TOMATOES

Steps:

• Preheat broiler.
• Cut tomatoes in half and arrange them on a lightly oiled baking dish. Sprinkle with salt and pepper.
• Cut garlic in thin slivers. Stud tomato halves with garlic.
• Place tomatoes under broiler and broil 5 minutes or until garlic starts to burn. Discard garlic and serve.