- 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.
Posted in Fruits and Vegetables