From Consigned to Death

In advance, mix herbs and spices.

In a small bowl, mix a selection of herbs. Depending on what you have growing, or what you favor, combine a few herbs. Josie’s mom always used:

  1. a handful of chives, minced (about ½ tsp. dry chives per 2 tomatoes)
  2. several tarragon leaves, minced (about ¼ tsp. dry tarragon per 2 tomatoes)
  3. three to five sprigs of parsley, chopped fine (about 1 tsp. dry parsley per 2 tomatoes)
  4. a dozen or more basil leaves, chopped fine (about ½ tsp. dry basil per 2 tomatoes)

You may also use oregano, sage, or other favored herbs. Also, add:

  1. ½ tsp. salt per 2 tomatoes.
  2. ¼ tsp. freshly ground pepper per 2 tomatoes.
  3. minced garlic, about 1 clove, sautéed in butter. (You can substitute garlic powder, if you don’t have fresh garlic.)

Stir the mixture gently, and set aside.

To prepare and cook the tomatoes:

  1. Pre-heat the broiler. Depending on the number of tomatoes you’re cooking, a toaster oven works well.
  2. Select large, ripe tomatoes. Carve a small circle around the stem and remove.
  3. Slice the tomato in half.
  4. Sprinkle the tomato halves with salt.
  5. Spread the herb mixture in a thin layer, completely covering the exposed areas of the tomato halves.
  6. Sprinkle freshly ground Parmesan cheese over the herb mixture.
  7. Broil until the cheese begins to brown, about 15 minutes.