Equipment
Ingredients
Main
- 4 tomato, ripe, medium
- 3 g fine sea salt
- 1 g freshly ground black pepper
- 30 g breadcrumbs
- 6 g garlic, finely minced
- 6 g fresh parsley, finely chopped
- 10 ml extra virgin olive oil
Nutrition (per serving)
Method
Preheat your broiler to high. Position the oven rack about 15cm (6 inches) from the broiler element.
Slice the tomatoes in half horizontally. Arrange the tomato halves, cut-side up, in a baking dish.
Season the cut sides of the tomatoes generously with salt and pepper.
In a small bowl, combine the breadcrumbs, minced garlic, chopped parsley, and olive oil. Mix well until all ingredients are evenly moistened.
Spoon equal portions of the breadcrumb mixture over the cut surface of each tomato half, pressing gently to adhere.
Place the baking dish under the broiler and broil for approximately 5 minutes, or until the topping is golden brown and the tomatoes are tender. Watch carefully to prevent burning.
Remove from broiler and serve immediately.
Chef's Notes
- Choose ripe, flavorful tomatoes for the best results.
- For even cooking, select tomatoes that are roughly the same size.
- This dish is best served immediately after broiling.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in the oven or under the broiler for a few minutes until warmed through.
