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:
- a handful of chives, minced (about ½ tsp. dry chives per 2 tomatoes)
- several tarragon leaves, minced (about ¼ tsp. dry tarragon per 2 tomatoes)
- three to five sprigs of parsley, chopped fine (about 1 tsp. dry parsley per 2 tomatoes)
- 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:
- ½ tsp. salt per 2 tomatoes.
- ¼ tsp. freshly ground pepper per 2 tomatoes.
- 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:
- Pre-heat the broiler. Depending on the number of tomatoes you’re cooking, a toaster oven works well.
- Select large, ripe tomatoes. Carve a small circle around the stem and remove.
- Slice the tomato in half.
- Sprinkle the tomato halves with salt.
- Spread the herb mixture in a thin layer, completely covering the exposed areas of the tomato halves.
- Sprinkle freshly ground Parmesan cheese over the herb mixture.
- Broil until the cheese begins to brown, about 15 minutes.