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Broiled Parsley Tomatoes Recipe

"I get loads of compliments on this tomato side dish," relates Howie Wiener of Spring Hill, Florida. "My mother shared the quick recipe with me. She loved to make great-tasting meals but preferred spending time with us rather than in the kitchen."

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Broiled Parsley Tomatoes Recipe

Prep/Total Time: 10 min.

Yield: 4 Servings

5 5 10

Ingredients

4 large plum tomatoes, halved lengthwise
3 tablespoons butter, melted
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

With a knife, make deep cuts in the cut surface of each tomato. Place tomatoes cut side up on a greased baking sheet. In a small bowl, combine the remaining ingredients; spoon over tomatoes. Broil 3-4 in. from the heat for 3-4 minutes or until tops are lightly browned. Yield: 4 servings.

Nutritional Analysis: 1 serving equals 89 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 240 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Broiled Parsley Tomatoes in Quick Cooking September/October 2001, p11

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.