Broiled Tomatoes with Parmesan

This easy recipe for broiled tomatoes with Parmesan cheese is ready in 25 minutes and works well for brunch or as a side dish.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 106kcal

2 tomatoes large and firm
Olive oil spray
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme
½ cup Parmesan grated

Preheat the broiler on high (500°F). Position an oven rack 6 inches below the heating element (not directly below).
Cut the tomatoes in half. Cut a tiny sliver from the bottom of each half so that the tomatoes can stand upright without wobbling.
2 tomatoes
Spray the tomatoes all over with olive oil. Place them on a broiler-safe rimmed baking dish, cut side up.
Olive oil spray
Sprinkle the tomatoes with salt, pepper, garlic powder, and dried thyme. Top with Parmesan, 2 tablespoons for each tomato half.
½ teaspoon Diamond Crystal kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ cup Parmesan
Broil until the cheese is golden brown, 3-5 minutes. Serve immediately.

Seasonings, especially salt, are guidelines. Adjust to taste.
Keep a close eye on the tomatoes while they're in the oven. Even when not directly under the heating element, they can burn quite easily. Broiling is always challenging in this way, and this recipe is no different.
If you prefer an oil with a high smoke point, you can use avocado oil. Another tasty option is to use melted butter.
Shredded cheddar is also good in this recipe.
There's no need to peel the tomatoes.
You can keep the leftovers in an airtight container in the fridge for 3-4 days and gently reheat them in the microwave at 50% power or in a 350°F oven. I don't recommend freezing the leftovers.