Nothing beats a plate of sliced homegrown fresh tomatoes, but sometimes it’s good to mix it up a little bit. Here’s another option for when the countertop is overflowing with mankind’s favorite deadly nightshade.

Broiled Tomatoes

4-5 ripe fresh tomatoes

1 slice wheat bread

1/4 cup grated parmesan cheese

about 6 good leaves fresh basil, minced

2 cloves garlic finely chopped or garlic-pressed

1 Tablespoon olive oil

Turn the slice of bread into crumbs–I tear it into chunks and put it in the blender for a few seconds.

Toss in a bowl with the parmesan, basil, garlic, and olive oil.

Slice tomatoes in half. Holding one tomato half over the bowl of crumb mixture, spoon the crumbs on top, letting the excess fall back into the bowl.

Place the tomato half, crumb side up, on a baking sheet and continue until all the tomato halves are topped.

Bake at 350 degrees F. for about 8 minutes until warmed through. Switch to broil and broil, with the door propped open or, if your door has a window, with your eyes peeled to the tomatoes, just until the crumb topping has a nice brown color.

Serve warm.

TL

P.S. from Ivory—I made these and they were totally good.  I ate them all myself.  Four plum tomatoes worth.  (Or was it six?)  Standing in the kitchen.  Yes, ma’am.

P.P.S from Ivory–I think they’d go well with this or this.  (Be careful clicking on the links.  TL’s food pics are too sexy for most decent folks.)