|A great summer side or light meal, garden fresh tomatoes are sliced, dredged first in flour, then dipped in an egg wash, rolled in bread crumbs, topped with shredded cheese and passed under the broiler.|
Broiled TomatoesWhen we think of a tomato with a crumb coating, the first thing that probably comes to mind are our well loved southern fried green tomatoes. We rarely think about doing something similar with these wonderfully fragrant and juicy red tomatoes we all love to devour this time of year. If you're looking for something a little different to do with your bounty of garden tomatoes, this very old fashioned recipe just might be the ticket. Broiled tomatoes make a great light summer meal or can serve as a wonderful supper side. Let's enjoy those tomatoes while they actually taste like a tomato!
For this recipe, you can go two ways - either simply cutting the tomatoes in half, or slicing them. I like them sliced. Then it's just a simple seasoning with salt, pepper, and a little Cajun seasoning if you like, roll them in flour, dip in egg and then dredge them in a seasoned Parmesan bread crumb before passing them under a hot broiler to brown. Top with some shredded cheese, garnish with a little bit of fresh basil if you have it, and serve with a dab of spicy mayonnaise on the side. Delish!
Recipe: Broiled Tomatoes©From the Kitchen of Deep South Dish
Prep time: 5 min |Cook time: 5 min | Yield: About 4 servings
- 2 large firm tomatoes, sliced 1/4 inch thick
- Kosher salt and freshly cracked black pepper
- Cajun seasoning, to taste
- 1 egg
- 2 tablespoons of water
- 1 tablespoon of Parmesan cheese
- 1 cup of seasoned bread crumbs
- 1 cup of self rising flour
- Olive oil
- 1/4 cup of shredded cheese (Swiss or Mozzarella)
- 1/2 tablespoon of chopped fresh basil
Preheat broiler and spray a baking sheet with non-stick spray. Sprinkle tomato slices on both sides with salt, pepper and Cajun seasoning. Beat together the egg and water. Mix the Parmesan cheese into the bread crumbs. Dip the tomato slices into the flour first, then into the egg, then into the seasoned bread crumbs and place on prepared baking sheet. Drizzle top lightly with olive oil and place under the broiler with the door ajar, until lightly browned. Remove, carefully turn over and return to the broiler to brown the other side. Sprinkle lightly with the shredded cheese and return to the broiler just until cheese has melted. Garnish with chopped basil and serve with a dollop of a spicy Cajun mayonnaise, Comeback Sauce, Spicy Mustard Sauce, White Rémoulade Sauce or your favorite dipping sauce.
Note: I used Progresso Garlic and Herb seasoned bread crumbs and a Creole tomato mayonnaise.
Variation: Cut whole tomatoes in half and sprinkle the cut side with the seasonings. Eliminate the egg wash and flour. Reduce the bread crumbs to 1/2 cup and combine with the Parmesan cheese and enough olive oil to moisten. Sprinkle bread crumbs on the cut side of the tomatoes and broil. Add cheese, broil long enough to melt cheese; garnish with chopped basil.
Broiled Tomato Casserole: Chop 3 large tomatoes (or substitute 3 (15 ounce) cans of diced tomatoes, drained, and place into the bottom of a 13 x 9 inch casserole dish. Sprinkle tomato with salt, pepper and Cajun seasoning. Scatter very thin slices of cold butter all over the top. Sprinkle 1/4 cup of Parmesan cheese all over the top, then add about a cup of the shredded Swiss or Mozzarella cheese on top. Cook under the broiler with the door ajar until tomatoes are warmed through, about 10 minutes.
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