Oregano-Parmesan Broiled Tomatoes


This recipe makes perfect use of out-of-season greenhouse tomatoes, packing them with lots of flavor from brown sugar, herbs, and a bit of salty Parmesan.

Oregano-Parmesan Broiled Tomatoes
Serves: 6 servings
  • 3 ripe beefsteak tomatoes, halved crosswise
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh oregano
  • 1½ teaspoons firmly packed light brown sugar
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons panko (Japanese bread crumbs)
  • 2 tablespoons finely grated Parmesan cheese
  • Garnish: fresh oregano
  1. Preheat oven to broil.
  2. In a large enamel-coated cast-iron skillet, place tomato halves, cut side up, in an even layer; brush with melted butter.
  3. In a small bowl, stir together oregano, brown sugar, salt, and pepper; sprinkle onto tomatoes. Top with bread crumbs and cheese.
  4. Broil until bread crumbs are golden brown and cheese is melted, about 5 minutes. Garnish with oregano, if desired.



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