Broiled Parmesan Tomatoes
You don't need fresh tomatoes for this and it makes a lot. You can pare the recipe down to fit your needs easily.
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- 3 can(s)
- whole tomatoes, 141/2 oz cans, drained - any variety including italian plum
- salt and pepper to taste
- 1/2 c
- butter, 1 stick
- 1 c
- freshly grated parmesan cheese
1Place the tomatoes in a 13 by 9-inch casserole dish. Sprinkle with salt and pepper to taste and top each with a pat of butter. Generously sprinkle the cheese over the tomatoes and broil for 10 to 15 minutes, until the tomatoes are heated through and the cheese is bubbly.