a recipe for delicious living
Savory Broiled Tomato Slices
(June 21, 2007)
...submit your question to Lauren!
June asked Lauren:
My husband loves tomatoes and, in the summer, will often buy too many. I'm
never sure what to do with them all. Since I usually end up throwing some
out, I thought I would ask if there's something interesting to do (other
than making sauce) with ripe tomatoes. Thanks a lot.
Yes, there are lots of things to do with an over abundance of
tomatoes. Ripe tomatoes can be sliced and used as the star ingredient
in a savory tart (fully pre-bake the tart shell until golden), placed
over a layer of goat cheese mixed with some whipped cream cheese, minced
garlic and fresh oregano. Brush the tops of the sliced tomatoes with some
fruity olive oil and, after baking at 425°F until the edges of the tomatoes
are starting to char (about 25 minutes), remove the tart from the oven
and allow it to cool to just warm before serving, scattered with some
slivered fresh basil leaves on top.
Another easy (and a bit retro) way to use tomatoes is
to stuff them. To do this, cut out the stem end and then cut each tomato
into four or six wedges (depending on the size of the tomatoes), going
from the stem end down, without going all the way through the bottom peel.
Then, the wedges will fall away from each other (like an opened flower)
still attached by the bottom skin. You would just place a generous scoop
of a savory salad like one featuring chicken, tuna, egg, shrimp or crab
in the center of the opened tomato.
As far as side dishes go (this would be a perfect pair
to lamb chops), you can slice off the top quarter of each tomato, allowing
one medium tomato per person. Then spread the cut surface with some tapenade
(a piquant black olive paste) and then with some dried breadcrumbs that
have some minced garlic that's been sautéed just to soften in some extra-virgin
olive oil (add some chopped flat-leaf parsley, too). You'd bake the tomatoes,
seasoned side up, on a shallow baking sheet in a preheated 375°F oven for
about 25 minutes. When done, the tomatoes should be hot throughout but
still hold their shape and the crumbs should be golden. Another wonderful
thing to do with really sweet, perfectly ripe tomatoes (again, perfect
with lamb or grilled fish) is to slice the tomatoes thickly (really thickly)
and then slather the slices with a combination of mayo and country-style
mustard. After dotting the top with some capers, the tomatoes get broiled
until the topping bubbling and luscious looking. These Savory
Broiled Tomato Slices have become a real favorite in our house
so it's my pleasure to give you an "official" written recipe!
Savory Broiled Tomato Slices
Yield: serves 4
Here's an incredibly easy side dish that's colorful and truly full-flavored.
This is a perfect partner to roast or grilled lamb or a simple (not saucy)
- Shallow, oven to table heat proof pan
- 2 to 4 ripe beef steak tomatoes, at room temperature
- 2 tablespoons mayonnaise
- 1 generous tablespoon country-style Dijon mustard
- 1 tablespoon minced fresh chives
- Freshly ground black pepper to taste
- 2 tablespoons capers (preferably salt-packed), rinsed well, drained and dried
1) To prepare the tomatoes for cooking:
If the tomatoes are very large, cut off the top (the stem end) and then
cut the tomato into two very thick slices. If the tomatoes are medium
size, then slice off the top and bottom and use the rest as one thick
slice. Place each slice (there should be four thick tomato slices)
on a shallow oven to table baking pan. (I use a flat cast-iron fajitas pan.)
2) To season the tomatoes: Mix the mayo and mustard,
then stir in the chives and season with pepper to taste. Spread each tomato
slice with the mixture and dot the tops with capers.
3) To broil: Preheat the broiler and broil the tomatoes,
seasoned sides up, until hot and the topping is bubbling and golden. Serve
Timing is Everything
- The mustard mixture can be assembled early in the day and kept
refrigerated, well covered.
Questions for Lauren Groveman's Kitchen:
Lauren Groveman recipes have been featured
in many national magazines and local newspapers. Her books "The
I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends"
and "Lauren Groveman's Kitchen, Nurturing Food
for Family and Friends" are available through
For in depth information on Lauren Groveman as a writer, teacher, TV &
radio host, as well as her recipes and cooking tips visit her website at
Lauren is a Larchmont resident. She is happily married and
blessed with three wonderful children.