Broiled Tomatoes: Italian Summer Side
You often leave the oven rack too high when making broiled tomatoes. This mistake burns the cheese before the tomato flesh bubbles, producing a charred crust over a raw, cold centre. The result is a bitter topping and an uncooked vegetable.
This Italian side consists of medium tomatoes sliced in half and topped with 60 g of grated Parmesan. When prepared correctly, the cheese forms a golden-brown crust that provides a savoury crunch. The flesh becomes tender and the natural sugars caramelise for a balanced flavour.
Move the oven rack to the middle position to prevent uneven heating. Broil for 3 minutes before you flip the slices for another 2 minutes. This ensures the heat penetrates the fruit so the centres steam while the cheese browns. Let the tomatoes sit for 1 minute after cooking so the cheese surface can set.
Broiled Tomatoes: Italian Summer Side
Recipe cardIngredients
Instructions
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Prepare the oven
Preheat your oven to 200°C (400°F) and set the broiler to high. Move the oven rack to the middle position. This prevents uneven heating and stops the cheese from burning too quickly.
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Slice the tomatoes
Wash the tomatoes and slice them in half through the stem. Place the slices cut-side up on a prepared tray. Ensure they are stable so the toppings stay in place.
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Season the flesh
Whisk together the olive-oil, salt, and black pepper in a small bowl. Brush this mixture lightly over the tomato flesh. This creates a barrier that helps the cheese adhere and adds flavour.
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Add the cheese
Sprinkle the 60g of grated Parmesan cheese evenly across the tomatoes. Press the cheese down slightly. This ensures the topping bonds to the tomato during the broiling process.
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Broil the first side
Place the tray under the broiler for 3 minutes. Stop when the edges of the cheese brown and the tomato flesh begins to bubble. This develops the initial caramelised flavour.
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Brown the centres
Carefully flip each tomato slice. Broil for an additional 2 minutes until the cheese is rich golden-brown and the centres steam. Watch closely to avoid burning the cheese.
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Set the surface
Remove the tray from the oven and let the tomatoes sit for 1 minute. This allows the cheese surface to set so it does not slide off when serving.
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Glaze and garnish
Brush 10ml of honey over the cheese and sprinkle with 1g of crushed red pepper flakes if using. Garnish with fresh basil leaves. Serve immediately while the cheese remains warm.
Watch the cheese carefully under the broiler. If it melts and browns too quickly before the tomatoes bubble, your heat is too intense. Lower the broiler to medium-high and increase the cooking time by one minute to ensure a consistent golden colour.
What goes wrong and why
Cheese may melt too quickly and burn before the tomatoes soften. This happens if the broiler is too hot or the rack is too high. Watch for cheese that browns within a minute. Lower the broiler to medium-high and increase the cook time by one minute to balance the heat.
What to serve with it
Serve these as a side for grilled kebabs or roasted chicken. You can also place them on toasted sourdough bread for a quick bruschetta. For a Mediterranean variation, add a dollop of Greek yoghurt or a drizzle of extra-virgin olive-oil to add richness to the savoury tomatoes.
Storing and reheating
Keep leftovers in an airtight container at room temperature for up to 2 hours. For longer storage, freeze them in a single layer on parchment paper for up to 2 months. Reheat leftovers in a microwave for 30 seconds or in a 200°C (400°F) oven for 10 minutes.
Nutrition per serving
- Calories
- 78
- Protein
- 3.2 g
- Carbs
- 4.1 g
- Fat
- 5.8 g
- Fiber
- 1.1 g
- Sugar
- 2.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How do you broil tomatoes?
Slice tomatoes in half and brush with olive-oil and seasoning. Top with Parmesan and place them under a high broiler for 3 minutes, flip, and broil for 2 more minutes. This method caramelises the cheese and steams the centres quickly.
How do you broil sliced tomatoes?
Place slices cut-side up on a tray to ensure the topping browns. Use a middle rack position to prevent the cheese from burning before the tomato flesh bubbles. Flip the slices halfway through to ensure both sides are heated.
What is the best cooking method for tomatoes?
Broiling is the most efficient method for a quick side dish. It uses intense direct heat to caramelise the exterior and melt cheese rapidly while keeping the interior of the tomato plump and juicy rather than mushy.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
