My tomato-loving dad approved, and Im sure you will, too.
Raw tomatoes were his great love.
They never went intoa sauce, as they were too precious and their season too fleeting.
Simply Recipes / Photo Illustration by Wanda Abraham / Getty Images
Then, I found Martha Stewarts broiled tomato recipe inThe Martha Stewart Cookbook.
The recipe delivers a tomato that deliciously straddles raw and cooked, and it’s delicious.
How To Prepare Martha Stewart’s Broiled Tomatoes
The topping for the tomatoes is so simple.
Simply Recipes / Getty Images
This topping can be made ahead of time and left at room temperature for hours.
Cut a half-inch slice from the tops of four ripe tomatoes.
Remove any core with the tip of a paring knife.
Place the tomatoes on a baking pan cut-side up and top each with a tablespoon of the breadcrumb mixture.
Broil for four to five minutes, until the crumbs are browned.
Watch them carefullythey can burn in an instant.
Use tongs to move the tomatoes to a plate and serve immediately.
ALWAYS provide steak knives to your diners to make these tomatoes easier to eat.
The breadcrumb topping is really customizable.
Minced garlic, lemon zest, and mincedtoasted walnutsor almonds are easy, flavorful additions to the topping.
My dad approved, and Im sure you will, too.
