Key Takeaways
• Martha Stewart’s 20 minute recipe options golden butter-toasted breadcrumbs on ripe tomatoes, which ship crunchy, buttery goodness.
• Broil sliced tomatoes simply 4 to five minutes and customise the topping with herbs, nuts, or Parmesan to raise this fast facet.
My father was no gourmand, however he had one explicit meals obsession. When the tomatoes within the backyard ripened to juicy perfection, he was ready, prepared for a bacchanal of tomato bliss.
I’ve an indelible picture of him in my reminiscence, the professor who let his hair and beard go full hippie in the summertime, in shorts and a tank prime, rapturously savoring sliced tomatoes over the sink. For lunch, he would make a sandwich of white bread, mayonnaise, and thickly sliced tomatoes and eat it sitting alone on the porch, with no distractions.
Raw tomatoes have been his nice love. They by no means went right into a sauce, as they have been too treasured and their season too fleeting.
When I turned a chef, I wished to serve him an ideal tomato dish once I visited, however the remainder of us often grew weary of consuming the uncooked, unadorned fruit. Then, I discovered Martha Stewart’s broiled tomato recipe in The Martha Stewart Cookbook. The recipe delivers a tomato that deliciously straddles uncooked and cooked, and it is scrumptious.
How To Prepare Martha Stewart’s Broiled Tomatoes
The topping for the tomatoes is so easy. Melt two tablespoons of butter in a small skillet, then add one-quarter cup of breadcrumbs, stirring till they flip golden. Then, off the warmth, stir in a pinch every of salt and pepper and two tablespoons of chopped parsley. This topping may be made forward of time and left at room temperature for hours.
Set up an oven rack on the second-highest place and preheat the broiler so it’s sizzling while you slide your treasured tomatoes in.
Cut a half-inch slice from the tops of 4 ripe tomatoes. Remove any core with the tip of a paring knife. If the underside of the tomato will not be flat, shave off a really skinny slice to assist it sit upright. Place the tomatoes on a baking pan cut-side up and prime every with a tablespoon of the breadcrumb combination.
Broil for 4 to 5 minutes, till the crumbs are browned. Watch them fastidiously—they’ll burn immediately. Use tongs to maneuver the tomatoes to a plate and serve instantly.
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Tips for Making Martha Stewart’s Broiled Tomatoes
Select tomatoes with a fair, squat form that is not too big. Three- to four-inch tomatoes are finest, however you probably have a superbly ripe, large beefsteak tomato, you may name it two tomatoes and reduce it in half to serve. Always present steak knives to your diners to make these tomatoes simpler to eat.
The breadcrumb topping is absolutely customizable. A few tablespoons of floor Parmesan combined in is scrumptious—I don’t like to make use of shreds as a result of they meld the crumbs right into a stable piece that’s onerous to chop.
You may change up the herbs: Add minced thyme or rosemary to the crumbs as you toast them, or substitute basil for parsley after the crumbs are toasted. Minced garlic, lemon zest, and minced toasted walnuts or almonds are simple, flavorful additions to the topping.
Finally, this recipe serves 4 however is simple to double, which you will most likely wish to do anyway as a result of the tomatoes are really easy to eat.
My dad accredited, and I’m positive you’ll, too.
