Broiled Tomatoes

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Tempting accompaniment to broiled steak, lamb chops or hamburgers


  • 3 tblsp. melted butter or regular margarine
  • ½ c. coarse cracker crumbs
  • 2 tblsp. minced parsley
  • ¼ tsp. thyme leaves
  • ½ tsp. salt
  • tsp. pepper
  • 4 medium ripe tomatoes


  • Combine butter, crumbs, parsley, thyme, salt and pepper; mix well.
  • Cut stem end from tomatoes; cut in halves crosswise. Spread crumb mixture on cut sides.
  • Place on rack in preheated broiler, about 4″ from heat. Broil until tomatoes are heated through and topping is lightly browned, 3 to 5 minutes. Serve immediately.