Broiled Tomatoes with Feta Cheese
You can make as many or as few as you like, depending on how many you're serving. I made this for my lunch today, but it would be excellent served as a salad or appetizer. Also, it's versatile because you can change the toppings to suit your taste or just experiment. The recipe is based on one from Southern Living. I used fresh basil in place of the Italian seasoning and added some bacon bits to one of them. I believe the Italian seasoning would've been better than the basil, but I'd also like to try fresh Cilantro and some other types of dressings.
You can make as many or as few as you like, depending on how many you're serving. I made this for my lunch today, but it would be excellent served as a salad or appetizer. Also, it's versatile because you can change the toppings to suit your taste or just experiment. The recipe is based on one from Southern Living. I used fresh basil in place of the Italian seasoning and added some bacon bits to one of them. I believe the Italian seasoning would've been better than the basil, but I'd also like to try fresh Cilantro and some other types of dressings.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 155.032 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Cut tomatoes in half lengthwise, and place, cut sides up, on a baking sheet.
- Sprinkle evenly with salt and pepper to taste, Italian seasoning, and Feta cheese.
- Drizzle evenly with Italian dressing.
- Broil 3 inches from heat for 2 to 3 minutes or just until cheese starts to brown.
- Try adding bacon bits, black olives, mushrooms, or whatever you like to change up the recipe.
Raw plum tomatoes contain high amounts of glutamic acid, a natural compound that provides savory depth. Exposing halved tomatoes to direct radiant heat rapidly drives off excess surface water. This concentration effect intensifies the inherent umami. Salting the cut flesh ahead of time draws out additional moisture through osmosis, preventing the baking sheet from pooling with liquid. Crumbling feta cheese over the top introduces sodium and milk proteins. Under the broiler, these proteins undergo the Maillard reaction, developing nutty, toasted aromas while the fat content melts into the tomato crevices. Italian dressing adds vinegar and oil to the equation. The acid brightens the heavy dairy fats, while the oil acts as a thermal conductor, speeding up heat transfer across the tomato surface. Position the baking sheet precisely three inches away from the heating element. Run the broiler for two to three minutes maximum. Watch for the cheese edges to turn golden brown and the tomato skins to wrinkle. Pull the tray immediately once this visual cue appears to prevent scorching the dairy.
