Day 135: Broiled Tomatoes with Oregano ♥

Broiled Tomatoes with Oregano
Broil tomatoes, sure, but first, insert slivers of garlic into the tomato to amp up the flavor, then sprinkle with fresh herbs and a mist of oil. Easy and delicious!

~recipe & photo updated 2010~

2005: Just like yesterday's Pepper & Tomato Salad, here's another fast, easy, fresh vegetable that's perfect for a light lunch or weeknight supper. This, in fact, may well be the very fastest recipe in the five months of the Veggie Venture!

2010: Plain broiled tomatoes are pretty common but with a little garlic and fresh herbs, these broiled tomatoes are something just a little bit special!


Hands-on time: 5 minutes
Time to table: 10 minutes
Serves 4

2 large tomatoes
2 - 3 cloves garlic
Good salt & freshly ground pepper
4 teaspoons fresh oregano, chopped (another fresh herb would work fine, too)
Olive oil with a mister

Preheat the broiler. Wash and halve the tomatoes crosswise and place on a rimmed baking sheet. Cut the garlic into slivers and insert into the meat of the tomatoes. Sprinkle with the salt, pepper and oregano. Spray a light mist of olive oil on the tomatoes. Broil for 3 - 5 minutes until the garlic begins to brown and the tomatoes are warmed through but still firm. Serve immediately.

Use a mister whenever you want just a touch of oil -- great for calorie counters.

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~ Fire-Charred Tomatoes ~
~ Old Liz's Old-Fashioned Cucumber & Tomato Salad ~
~ Fresh Tomato with Fresh Mozzarella ~
~ more tomato recipes ~
from A Veggie Venture

~ Summer's Tomato Soup ~
~ Panzanella ~
~ Ratatouille ~
~ more tomato recipes ~
from Kitchen Parade, my food column

© Copyright Kitchen Parade 2005

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.