Info
- Course: Appetizer, Snack, Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
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Broiled Tomatoes Glazed with Mustard-Herb Mayonnaise
Cookbook
Beautiful, ripe tomato halves or slices are brushed with a tangy mayonnaise topping, baked, and then broiled right before serving.
Yield : Serves 6
Ingredients
- 3 medium tomatoes
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons finely chopped fresh chives
- 3 tablespoons freshly grated Parmesan cheese
- Salt and freshly ground black pepper
Garnish:
- 1 tablespoon finely chopped fresh parsley
Directions
1. Preheat the oven to 400°F.
2. Cut the tomatoes in half crosswise or into 1½-inch-thick slices. Place cut side up in a single layer in an ovenproof baking dish.
3. In a small bowl, stir together the mayonnaise, mustard, parsley, chives, 2 tablespoons of the Parmesan cheese, and salt and pepper to taste.
4. Spoon a heaping teaspoon of the mayonnaise mixture on top of each tomato, spreading to cover the top. Sprinkle the tomatoes with the remaining 1 tablespoon Parmesan cheese.
5. Bake until hot, 10 to 12 minutes; the time will depend on the size of the tomato slices or halves. Turn the oven to broil, move the tomatoes to the broiler, and brown until glazed and bubbling.
6. Remove from the oven and garnish with the parsley. Serve immediately.
Notes
Advance Preparation: This may be prepared up to 4 hours in advance through step 4 (except for preheating the oven) and refrigerated. Remove from the refrigerator 30 minutes before baking.
To Peel or Not to Peel:
Cooks are split over whether or not to peel tomatoes. I enjoy their skin when I am eating them raw, but I prefer to peel and seed them before cooking them in sauce. The best way to peel tomatoes is to immerse them in a large pan of boiling water for 10 seconds and remove them immediately. Run cold water over the tomatoes to cool them and then peel them. To seed the tomatoes, cut them in half and carefully squeeze out the seeds and some of the juice. (You may need to ease out the seed sacs with a fingertip or a knife tip.) Or peel, seed, and puree them all at once by running them through a food processor and straining the puree.
© 2000 Diane Rossen Worthington
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving.
Nutritional Information
Nutrients per serving
73 kcal
4 % daily value
16 % daily value
1 % daily value
159 mg
9 mg
2 g
2 g
1 g
3 g
5 mg
381 mg
1 g
6 g
2 % daily value
