These Italian style broiled tomatoes burst with sweet tomato flavor. Topped with garlic, parsley, & Parmesan cheese they’re an easy side for meaty entrees.
I received a large container of the most perfectly beautiful cherry tomatoes in my CSA box last week. I don’t usually eat cherry tomatoes as they have a bigger gel to flesh ratio and the gel kinda freaks me out sometimes.
I’ll eat grape tomatoes all day long, but cherry tomatoes, for me, have crossed that line between easy to pop into the mouth and get the knife out to chop.
I contemplated stuffing the tomatoes with blue cheese and walnuts, but wanted a much easier recipe to go with our dinner. It doesn’t get much easier than this recipe.
Halve the tomatoes, mix the cheese, garlic, and parsley then top. Pop under the broiler until the cheese browns. Serve with almost any meaty entree.
Honestly, it doesn’t get any better than this.
Broiled Tomatoes Italian Style are 3 net carbs per serving
Italian Style Broiled Tomatoes
- 1 pound cherry tomatos
- 1 clove garlic, minced
- 1/2 cup parsley, chopped fine
- 1/2 cup grated parmesan cheese
- Cut the cherry tomatoes in half and place them on a small parchment lined sheet pan.
- Mince the garlic. Finely chop the parsley. Give the Parmesan cheese a quick chop it if it shredded. Mix the garlic, parsley and Parmesan together and spoon onto each cherry tomato half.
- Move the oven rack to the upper most position and turn on the broiler. Place the tomatoes under the broiler and broil until the topping is browned and bubbly about 5 minutes.