Turn on your broiler. A toaster oven with broiling ability is great or a George Foreman Grill.
Remove the cores of the tomatoes then cut them in half (horizontally).
Place cut side up: then rub Olive oil over cut side (use fingertip).
Sprinkle bread crumbs on next.
Sprinkle Herb seasonings on and salt/pepper.
Then place 1/4 teaspoon of unsalted butter on each half.
Broil until tomato is hot completely.
^May add cheese or mushrooms when nearly done, but don't get them to close to burners in oven.
Halve tomatoes; spread with thin layer of Blue cheese. Sprinkle each lightly with salt, pepper and cayenne.
Top with fine dry bread crumbs mixed with the basil or oregano and put butter bits on top.
Broil the tomatoes 3 inches from heat for about 6 minutes or until tomatoes are brown and hot.
Slice tomatoes 1/4-inch thick.
Place on a cookie sheet. Garlic salt and pepper the tomatoes.
Top with shredded Mozzarella cheese.
Broil in oven until cheese is completely melted.
Core tomatoes and cut in half crosswise.
Make shallow crisscross cut on surface of tomatoes. Season cut surface with salt and pepper.
Sprinkle with oregano or basil.
Drizzle with salad dressing.
Broil cut side up 3-inches from heat, about 5 minutes or until heated through.
Serves 6.
Cut the tomatoes in half horizontally.
Place them on a baking sheet, skin side up, and broil them for 2 minutes, then turn.
You may prefer to line the baking sheet with parchment paper, because the tomatoes will drip some juice.
Mix together the garlic, olive oil and parsley and drizzle over the tomatoes.
Season with salt and pepper.
Place the tomatoes back under the broiler and cook for 6 minutes or until cooked.
Serve hot or warm.
Cut top off tomatoes and put on baking sheet.
Sprinkle lightly with crumbs and dot with butter.
Broil until heated and lightly browned on top (or bake tomatoes in hot oven, 425\u00b0, for about 10 minutes).
Sometimes I use fresh bread cubes.
Melt the butter in a very small pan and add bread cubes, stirring, until butter is absorbed.
Then place the bread cubes on top of the tomatoes.
nd set aside.
Split tomatoes in half. In the top
Slice tomatoes in half carefully; do not puncture bottom. Squeeze out some seeds and the juice.
Add mixture of bread crumbs, cheese, oregano, salt and pepper and a few drops of oil to each tomato half.
Put under broiler for 3 to 6 minutes.
Cut tomatoes in half crosswise and brush with melted butter or margarine.
Sprinkle with salt, pepper and Parmesan cheese.
Broil 6 inches from heat 5 to 7 minutes or until golden brown.
Serves 6.
Cut tomatoes in half.
Spread cut side with mustard; sprinkle with salt, pepper and cayenne pepper to taste.
Preheat the broiler.
Cook the broccoli in boiling water until tender, about 5 minutes. Drain and set aside.
Slowly melt the cheese in a double boiler.
Gradually mix in the broth.
Whisk in the mustard and egg.
Sprinkle a little of the rosemary or basil on the cut side of each tomato half.
Broil until soft and beginning to brown, about 5 minutes.
Serve the Welsh rarebit over the broccoli and tomatoes. Makes 2 cups sauce.
Halve tomatoes.
Trim ends so they lie flat in pan.
Place in buttered pan.
Mix all other ingredients and melted butter.
Pat on tomatoes firmly.
Bake at 350\u00b0 for 20 minutes.
Serves six.
Preheat broiler.
Combine all ingredients except tomatoes in small bowl and blend well.
Gently spread mixture about 1/4-inch thick on tomatoes.
Broil 4 inches from heat source 2 to 3 minutes or until lightly browned, watching carefully so that the topping does not burn.
Serve immediately.
Preheat oven to broil.
Spray cookie sheet with Pam.
Place tomatoes in a single layer on the cookie sheet.
Place a slice of Mozzarella cheese on top of each tomato slice, letting part of the tomato show.
Mix together the last 5 ingredients; drizzle over the tomatoes and cheese.
Place under broiler for 5 minutes or until lightly browned.
Cut top off tomatoes; cut inside of tomatoes several times. Add seasonings and bread crumbs; top with Parmesan.
Place into sprayed baking dish.
Bake at 375\u00b0 until tender to stick with fork or broil 10 to 15 minutes.
Dissolve beef bouillon in water; set aside.
Saute mushrooms in butter in a heavy skillet until tender.
Stir in wine.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly. Gradually add bouillon.
Cook over medium heat, stirring constantly, until slightly thick and bubbly.
Keep warm while broiling tomatoes.
Remove stems from tomatoes; cut in half crosswise.
Remove stems from tomatoes; cut in half lengthwise.
Put tomatoes in broiler pan.
Combine remaining ingredients; lightly press mixture over top of tomato halves.
Broil 6 inches from heat about 7 minutes or until topping is lightly browned.
Yield: 6 servings.
Cut tomatoes in
half.
Sprinkle
with salt and pepper. Shake Parmesan cheese on liberally.
Broil on cookie sheet for 5 to 10 minutes (until
tomatoes are heated through and cheese is lightly brown.) Serve warm.
Peel tomatoes and slice in thick slices; drain well.
Place slices in flat dish and set aside.
Combine next 5 ingredients and mix to make topping.
Spoon topping over tomatoes.
Place under preheated broiler and broil 3 to 5 minutes, or until thoroughly heated and bubbly.
Top with garnish and serve hot.
Mix ingredients except tomatoes.
Top tomatoes with mixture. Place under broiler until light brown.