Broiled Roma Tomatoes

My daughter, at eleven and a half months, is sick for the first time.  It's nothing all that serious, just a head cold, but she's reacting to it like it's the first time she's ever been sick...since it is!  Needless to say, cooking hasn't been the easiest thing to find time to do as most of my day is spent carrying my little lady around.  For the past week dinner has consisted mostly of Cheerios or ice cream, and sometimes both.  Then last night I broke.  I wanted food!  Real food.  I still didn't have time to cook, though, so I settled for making my very favorite side dish and eating that as a main course.  Broiled Roma tomatoes.  It's so easy (a must when a sick baby is around) and more importantly, it wasn't ice cream.

I've been making these things for years and for some reason I haven't in a long time.  My first box from Washington's Green Grocer contained four lovely Roma tomatoes and as soon as I saw them I knew that they were destined to become these broiled, delicious beauties.  Have I mentioned how glad I am that I signed up for the veggie delivery?  I'm only a week in and already loving it!

Anyway, I hope someone ends up making these because these deserve a try.  As long as you like tomatoes, I can almost guarantee that you're going to love these.

 

Serves 4 as a side dish

Time:  15 minutes including prep and cook time

Ingredients:

4 Roma tomatoes 

1 T. unsalted butter

3 medium sized garlic cloves, minced

1/4 c. grated Parmesan cheese

1/2 t. parsley, chopped

How:

Set the oven to broil.

Cut tomatoes in half and set aside.  Pour cheese onto a small plate and set aside as well.

Melt the butter over medium heat in a small saute pan.  Add the garlic and cook until garlic is fragrant, 30 seconds to 1 minutes.  Remove from heat.

Press the cut sides of the tomatoes into the butter mixture and then immediately into the cheese.  Set on a baking sheet.  If any butter mixture is left you can drizzle it over the tomatoes.  Place in broiler for 3 to 4 minutes or until a golden crust forms on top of each tomato.   Let sit for 5 minutes, sprinkle with parsley and then serve.

Enjoy!

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