Ingredients
4 big, ripe tomatoes
Freshly ground black pepper to taste
3 tbsp. grated Parmesan cheese
3 tbsp. fresh breadcrumbs
2 tbsp. margarine
Preparation
1. Preheat oven on grill for 15 minutes
2. Cut the tomatoes in half, cross wise. Arrange them in the oven-grill pan, with cut sides facing upwards. Sprinkle them with a few grindings of black pepper. Combine the cheese and breadcrumbs in a small bowl and pat the mixture evenly over the tomatoes. Place a dot of margarine on each tomato half.
3. Place the pan in the oven, about 7.5 cm from the heat source.
4. Grill the tomatoes for 6-8 minutes, watching carefully for any sign of burning – lower the heat or move the pan further away from the heat source if necessary.
5. When the topping is golden-brown, test the tomatoes by pressing their sides gently. They should yield only slightly – if grilled beyond that point they may fall apart.
6. Quickly lift the tomatoes from the pan with a large spatula and serve them on a warm platter.
Note: If it is easier for you, the tomatoes can be grilled ahead of time and served at room temperature.
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