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Rosemary Broiled Tomatoes

Rosemary Broiled Tomatoes

2 medium tomatoes, cut in half and cores removed

2 tablespoons butter

1/2 teaspoon garlic salt

1/3 cup fresh bread crumbs (an old loaf of french bread works well, cut into small pieces)

2 teaspoons fresh rosemary

1/2 teaspoon black pepper

1/2 teaspoon salt

Parmesan cheese, optional

Spray a broiler-safe pan with non-stick cooking spray. Place the tomatoes on the pan, cut side up. Sprinkle with salt and pepper.

In a small saucepan melt the butter. Add the garlic salt, bread crumbs and rosemary. Toss until bread crumbs are evenly coated. Spoon the bread crumb mixture on top of the tomatoes.

Preheat the broiler. Place the tomatoes 4 to 6 inches below the broiler and cook just until the crumbs are slightly browned. Remove and serve immediately.

If desired, remove the tomatoes from the oven after cooking 2 to 3 minutes. Sprinkle parmesan cheese on top and return to oven. Cook an additional 2 to 3 minutes.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
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