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  1. This is the quintessential summer accompaniment for dishes like leg of lamb, grilled pork chops and even sausages. While some versions call for drizzling the tomatoes with olive oil and sprinkling them with garlic and parsley, this recipe’s zesty topping comes from a fresh-made sauce and bread crumbs. Garnish with chopped parsley, if desired.

  2. medium tomatoes, halved horizontally 2 garlic cloves, minced 1/2 teaspoon coarse sea salt 2 tablespoons minced fresh Italian parsley 3 tablespoons extra-virgin olive oil, divided 1/4 cup fine fresh bread crumbs 1. Line small rimmed baking sheet with foil. Arrange tomato halves on baking sheet, cut-side up.

  3. In mini food processor, small bowl with hand blender or in mortar with pestle, process garlic and salt to make paste. Add parsley; pulse until combined. Add 2 tablespoons of the oil; pulse to make thick sauce.

  4. Heat broiler. Spoon sauce over tomatoes. Sprinkle with bread crumbs; drizzle with remaining 1 tablespoon oil. Broil 2 to 4 minutes or until browned and tomatoes are slightly soft. Serve hot or at room temperature.

  5. servings PER SERVING: 120 calories, 10.5 g total fat (1.5 g saturated fat), 1.5 g protein, 6.5 g carbohydrate, 0 mg cholesterol, 220 mg sodium, 1.5 g fiber


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