Gratineed tomatoes with asiago and fresh herbs

Lynnda Cloutier


here, slices of ripe tomato are sprinkled with cheesy, herbs like bread crumbs and then quickly run under the broiler until the crumbs are browned and crisp. Serve with grilled steak or chicken.Source unknown

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three medium beefsteak tomatoes
kosher salt
1/4 cup coarse fresh bread crumbs
1/4 cup fresh grated asiago cheese
1 tablespoon chopped fresh flat leaf parsley
1 teaspoon coarsely chopped fresh thyme
2 teaspoons extra virgin olive oil or more as needed
freshly ground black pepper

Directions Step-By-Step

position a rack 6 inches from the broiler and heat the broiler on high. Slice the tomatoes 1/4 inch thick and arrange the slices in a 10 x 12" or similar sized broiler safe baking dish in a single, slightly overlapping layer.
Sprinkle with 1/4 teaspoons salt. Mix the bread crumbs with the asiago, parsley, thyme, olive oil, a pinch of salt, and 1/8 teaspoon pepper. Sprinkle evenly over the tomatoes. Broil until the bread crumbs are a deep Golden Brown, 2 to 3 minutes. Drizzle with more olive oil and serve. Serves six

About this Recipe

Course/Dish: Vegetables