Stuffed and Broiled Heirloom Tomatos Recipe
Garlicky roasted tomato halves now remind me of Madeleine - our host in France who made them frequently in an effort to use up the overflow of garden fresh tomatoes we had. I altered her recipe here a little bit and instead of slow roasting them at a low temperature as Madeleine would, I broiled them for the sake of convenience and added spinach and cheese. Here is a recipe for how to make this super quick dish.
Stuffed and Broiled Heirloom Tomatos Recipe
Ingredients
(plan for 1 tomato halve per person so this would serve two)
1 large heirloom tomato
1 clove of garlic minced
1 cup of spinach
2-4 slices of mozzarella cheese
1 tsp olive oil
Slice the tomato in half and scoop out the seeds and juice.
Tear up the spinach a bit and smoosh it inside the tomato halves.
Spread minced garlic across the top.
Cover with cheese and drizzle with olive oil.
Place on a baking sheet and broil for about 5 minutes or until the cheese is melted. Sprinkle with fresh ground pepper and crushed red pepper if you like.
These broiled tomatoes would make great appetizer or side dish for entertaining because they take almost no time at all to prepare and you can fill a whole pan with them.
This recipe was shared at Make a Food-"e"-Friend Monday at The Saturday Evening Pot. Join the celebration among Foodies of our love for food.
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| Broiled tomatoes |
Ingredients
(plan for 1 tomato halve per person so this would serve two)
1 large heirloom tomato
1 clove of garlic minced
1 cup of spinach
2-4 slices of mozzarella cheese
1 tsp olive oil
Slice the tomato in half and scoop out the seeds and juice.
Tear up the spinach a bit and smoosh it inside the tomato halves.
Spread minced garlic across the top.
Cover with cheese and drizzle with olive oil.
Place on a baking sheet and broil for about 5 minutes or until the cheese is melted. Sprinkle with fresh ground pepper and crushed red pepper if you like.
 |
| Dairy free/vegan version of broiled tomatoes without the cheese |
These broiled tomatoes would make great appetizer or side dish for entertaining because they take almost no time at all to prepare and you can fill a whole pan with them.
This recipe was shared at Make a Food-"e"-Friend Monday at The Saturday Evening Pot. Join the celebration among Foodies of our love for food.
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