Broiled Tomatoes Glazed with Mustard Herb Mayonnaise

Diane's Recipes

Serves 6

Beautiful, ripe tomato halves or slices are brushed with a tangy mustard-mayonnaise topping, baked and then broiled right before serving. These bubbly, golden brown tomatoes are excellent with Roasted Sea Bass with Herbs, Roasted Rosemary Lemon Chicken, or Grilled Steaks California Style.

Serves 6

3 medium tomatoes

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

2 tablespoons finely chopped parsley

2 teaspoons finely chopped chives

salt and freshly ground black pepper

3 tablespoons freshly grated Parmesan cheese

1. Preheat the oven to 400F.

2. Cut the tomatoes in half or into 1 1/2-inch-thick slices. Place cut side up in medium ovenproof baking dish.

3. In a small mixing bowl, combine the mayonnaise, mustard,

1 tablespoon parsley, chives, salt, pepper, and 2 tablespoons Parmesan cheese. Taste for seasoning.

4. Spoon a heaping teaspoon of the mayonnaise mixture on top of each tomato, spreading to cover the top. Sprinkle tomatoes with the remaining tablespoon of Parmesan cheese.

5. Bake 10 to 12 minutes, depending on the size of the tomato slices, or until hot. Turn the oven to broil and switch tomatoes to the broiler and brown until glazed and bubbling. Remove from oven and sprinkle with remaining parsley to garnish. Serve immediately.

Advance Preparation: This may be prepared up to 4 hours in advance through step 4 and refrigerated. Remove from the refrigerator 1/2 hour before baking.

Keywords: grilled tomatoes, cooked tomatoes,

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