Print Recipe

Broiled Tomatoes with Parmasan Cheese and Fresh Herbs

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 4 servings


  • 2 beefsteak tomatoes - cut into 1/4 inch slices
  • 1/4 cup Panko bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh basil - chopped
  • 1 tablespoon fresh Italian parsley - chopped
  • 1 teaspoon fresh sage - chopped
  • Your best extra virgin olive oil - to taste
  • Salt & pepper - to taste


  • Arrange the sliced tomatoes onto a baking pan. I used one of those Silpat liners to keep the tomatoes from sticking and make clean up a little easier.
  • Combine the bread crumbs and cheese in a bowl. I ended up with extra because I only used two tomatoes, but now I have more if I want to make some of these for lunch.
  • Top with a little olive oil and then season with salt and pepper.
  • Stick under the broiler about 6 inches away from the heat and broil for about 3 minutes until the bread crumbs are a deep golden brown but not burnt. Remove from oven and top with the fresh herbs and an extra little extra virgin olive oil and serve.
  • In Melissa's recipe, she adds the fresh herbs to the breadcrumbs and cheese mixture. I'm sure this is a better way to make this dish, I just didn't take the time to run upstairs to look at the recipe and forgot. I have to say, no one complained about my tomatoes.
  • I served the tomatoes with shredded chicken over rice with a homemade green mole sauce my friend Paula made for me and a recipe I must get from her to share with you. There was also some leftover corn off the cob and a little sauteed spinach. And then there was a little "last chance" chardonnay wine to go with it. What a great meal!
  • Melissa Pellegrino's version (Fine Cooking, August/September, 2011)
  • Same cooking technique, but she used slightly different ingredients and I'm sure you can play around with what you have on hand or are most fond of.
  • Mix 1/4 cup coarse fresh breadcrumbs, 1/4 cup finely grated Asiago cheese, 1 tablespoon chopped fresh flat leaf parsley, 1 teaspoon coarsely chopped fresh thyme, 2 tablespoons extra virgin olive oil, a pinch of salt, and 1/8 teaspoon pepper.
  • She uses three sliced tomatoes and tops with the above mixture and broils and finishes the way I described above. I can't wait to try hers and then experiment with some other ingredients like fresh garlic or even some pesto.
  • What's Your Favorite Version of This Recipe?
  • I'd love to hear what ingredients you would use for this dish. Post your comments below.