Got 10 minutes to spare?  Here’s a side dish to awe your taste buds.  The latest  Fine Cooking magazine has a full article about tomatoes, perfectly timed when farmers markets are overflowing with those in all shapes and sizes.  Normally I don’t buy beefsteaks, favoring smaller types  like Campari, grape, and cherry.  But this recipe called my name loudly.
(slightly modified from Fine Cooking, August 2011)

3 beefsteak tomatoes
1/4 cup Panko bread crumbs
1/4 cup grated Asiago cheese
2 Tbs fresh parsley, minced
1 tsp Herbes de Provence
slight drizzle of olive oil
salt and pepper to taste

Cut the tomatoes in 1/4 inch thick slices, and place them with a little overlap on a broiler-safe type of dish.

Mix the bread crumbs with the cheese and the herbs and sprinkle all over the tomatoes.  Season them with salt and pepper (Asiago cheese is salty, use less salt than you normally would);  drizzle a small amount of olive oil over the tomatoes (use a spray bottle if you prefer), place the dish under the broiler for 3 minutes or until it starts to get golden on top.    Serve right away.


to print the recipe, click here

Comments:  This recipe may very well change my mind about keeping beefsteak tomatoes around the house.  They stand up to the broiler nicely, and the salty/cheese crust on top is a nice complement to the juiciness of the tomatoes underneath.   Phil  said that he could imagine this dish on the menu of an American steakhouse, next to a substantial T-bone steak, grilled medium rare.   We took a more humble route, and served them with flank steak, and grilled zucchini slices.   Summer dining: simple, light, and quick to put together.

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  1. Sally, this looks great – so many mouth-watering flavours going on here and let’s face it, anything that contains ‘herbes de provence’ is bound to be delicious! I love that it is so easy and achievable.


  2. My Aunt’s secret tip for cooking tomatoes which weren’t quite sweet enough, is to add a splash of a good balsamic vinegard and a pinch of brown sugar. I’m like you, I avoid the beefsteaks usually, but they look super splendid here! Lovely 🙂


    • Joanna, I just made a grilled tomato sauce and added a splash of balsamic at the end… WOW! Thanks for the tip, I might blog about it (depending on the photos, of course… me and the photos, the ongoing saga!)


  3. Sally, made your arugula pesto yesterday, and used even less olive oil! Excellent! I now will try it on pasta, I hope it will give me a taste of pesto sauce without the guilty feeling I always have after

    now I want to make these tomatoes and add some of the arugula pesto on top 😉


  4. When I spot beefsteak tomatoes that actually smell like a tomato! I do use them. This is a really simple, great looking side dish. Normally I’ve roasted the entire tomato, but love the idea of roasting in slices with the topping.


  5. Simple is always good when you have a great tasting tomato. I can’t wait for my heirlooms to start ripening. That little bit of crunch on top from the herbs and cheese will be great.


    • No gardening for us this year, unfortunately. We came back from L.A. too late to do anything, and honestly, with too much stuff to take care of around the house, gardening is a low priority. But next year, I hope it will all change


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