- 4 not-quite-ripe beefsteak tomatoes
- extra virgin olive oil
- salt and black pepper
- fresh minced herbs – parsley, basil, oregano, dill or a mixture
Preheat broiler. Core and seed tomatoes and cut in half. Rub cut side with oil and season with salt and pepper. Place tomato halves, cut-side-up in baking dish. Place tomatoes 4 inches from flame and let cook until lightly browned and softened, about 10 minutes. Remove from broiler and sprinkle with minced herbs.
Thanks to reader Fran for responding to a recent request. She sent these two recipes from (respectively) her Freezing and Canning Cookbook by the editors of Farm Journal and Blue Book Guide to Home Canning and Freezing.