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Broiled Tomatoes with Parmasan Cheese and Fresh Herbs

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Lunch
Cuisine: Italian
Servings: 4 servings


  • 2 beefsteak tomatoes cut into ¼ inch slices
  • ¼ cup bread crumbs
  • ¼ cup Parmesan cheese freshly grated
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon fresh Italian parsley chopped
  • 1 teaspoon fresh sage chopped
  • olive oil best quality extra virgin
  • 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.


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!