Broiled Tomatoes

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 ripe tomatoes (about ¾ pound)
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 2 garlic cloves, cut into thin slivers
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped fresh basil, optional


  • Preheat the broiler to high.
  • Cut the core from each tomato. Cut each tomato crosswise in half. Arrange the halves, cut side up, on a rack and sprinkle with salt and pepper. Stud each tomato half with equal portions of the garlic slivers. Sprinkle with oil.
  • Place the tomatoes under the broiler and broil about 5 minutes, or until the garlic slivers start to burn. Discard the garlic slivers and sprinkle with chopped basil.