Monday, May 24, 2010

Herb Crusted Heirloom Tomatoes

I'm not huge on raw tomatoes.  I just never have been but my appreciation has been growing recently.  My preference is to eat tomatoes that have at least been cooked a little.  Here is an easy appetizer that takes heirloom variety tomatoes, a little seasoning, a little parmesan, and uncooked bread crumbs.  You want to cook these on a high heat to brown the exterior and form a crust, but cook for a short enough time so the tomatoes don't turn to mush.  You want the end result to be firm tomatoes that are only lightly cooked internally.  Thicker slices make this easier to accomplish.  Use fresh herbs to enhance the color and flavor of the dish.  Also, use fresh parmesan cheese only.  Sea salt and white pepper is a big enhancement to the flavor but you should salt just before you toss into the broiler.

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