BROILED TOMATOES

This is a really great way to serve tomatoes, even if they're not the wonderful, summery, juicy ones. (I often use the hydropnic ones that always look ripe but never are.) They can be prepared with many different toppings and can be done at the last minute. They also make a nice presentation on the plate.

BROILED TOMATOES

serves 4-6

Set the oven rack in top third of oven, then preheat the broiler. Cut 4 medium, ripe tomatoes in half crosswise and arrange in a baking dish, cut side up. Thinly slice 2-3 peeled garlic cloves and set aside. Strip leaves from 2 sprigs fresh rosemary and set aside. Stud cut side of tomatoes with the garlic slices and most of the rosemary leaves, sprinkling the remaining rosemary on top. Drizzle tomatoes with 1/4 cup extra virgin olive oil and season to taste with salt and freshly ground black pepper. Broil tomatoes until garlic begins to brown and tomatoes render juice, about 15 minutes. Set aside to let cool to room temperature, if you like, or serve them hot. Spoon rendered juices over tomatoes before serving.

Note: Also try 1.) some plum tomatoes with some olive oil and balsamic vinegar, 2.) garlic and a handful of parsley leaves, 3.) tjyme, or even 4.) herbs de Provence.