BROILED TOMATOES
4 servings
Serve as a side dish, place slices on toast rubbed with garlic, or toss with the optional ingredients and serve with pita or crusty bread for a rustic dip.
Position a rack about 5 inches away from the top of the oven and preheat the broiler. Lightly oil a rimmed baking sheet. Core and cut into slices ½ to ¾ inch thick:
- 2 pounds firm-ripe tomatoes
Season with:
- ½ teaspoon salt
- ¼ teaspoon black pepper
Place on the baking sheet. If desired, sprinkle with:
- (½ cup grated Parmesan or crumbled feta cheese [2 ounces])
Drizzle with:
- 2 tablespoons olive oil
Broil until golden on top and heated through, about 5 minutes. Sprinkle or toss with any of the following:
- ½ cup pitted and chopped olives, such as Kalamata or Castelvetrano
- Chopped herbs, such as parsley, thyme, oregano, basil, tarragon, or a combination
Or, if made without cheese, serve with: