Friday, August 26, 2011

Fresh tomatoes with Asiago and fresh herbs

Fresh beefsteak tomatoes ready for broiler

Tomatoes just out from under the broiler   

Serve with grilled or broiled steak or chicken



A wonderful way to use those fresh tomatoes from your garden!   Position the oven rack at least 6 inches from the broiler. Slice four tomatoes, thick slices, and place in a safe baking dish. Sprinkle with 1/4 teaspoon of salt. Mix 1/4 cup of coarse breadcrumbs with 1/4 cup of finely grated Asiago cheese. Chop 1 tablespoon of parsley and 1 tablespoon of fresh thyme. Sprinkle mixture evenly over tomatoes and gently pour 2 tablespoons of olive oil directly over tomatoes. Broil until the  breadcrumbs begin to turn brown. You will need to stay close by and watch!  Drizzle with more oil before serving.                                                                                                 

3 comments:

Sam @ My Carolina Kitchen said...

Your tomatoes Provencal are one my favorite ways to serve tomatoes. Lovely presentation Jann. I could eat tomatoes every day for the rest of my life.
Sam

Simona said...

This is indeed a great idea for enjoying the beautiful tomatoes now in season. Thanks!

bellini said...

With all of the sun ripened tomatoes and heirlooms these days these would be a welcome treat!