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Italian Nutthouse Broiled Tomatoes

Italian Nutthouse Broiled Tomatoes

  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
STEPHEN MCNUTT

STEPHEN MCNUTT

This Italian inspired appetizer is quick, tasty, and beautiful to the eye. Tomato slices are drizzled with olive oil, then sprinkled and broiled with parmesan cheese, oregano, and garlic.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 16 mg
  • 6%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

  1. Preheat your oven's broiler. Cover a broiler pan or baking sheet with aluminum foil, and coat with non-stick cooking spray.
  2. Arrange tomato slices in a single layer on the prepared baking sheet. Drizzle each slice lightly with olive oil, spreading oil evenly with finger if necessary. Season with salt, pepper, garlic, monosodium glutamate (if using), and oregano. Sprinkle Parmesan cheese over the top.
  3. Broil, 3 inches from the heat until cheese is browned and bubbly, 3 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

reneew.
32

reneew.

2/6/2006

use SEA SALT!!!! it is KEY to this recipe, believe it or not!! Try and use fresh tomatoes and you can even use tomatoe halves instead of slices....You may not consider tomatoes as a great side dish or a summer salad but in Italy it is common. I have always made it with tomatoes, sea salt and garlic oil and LOVE it - sometimes adding fresh basil but i am now going to try it with parmesan and a clove of garlic on each tomatoe half.

EMISANBOO
20

EMISANBOO

12/13/2003

I was in a hurry, so I deleted the MSG, substituted dried oregano for fresh, and used garlic salt. This was still the most delicious part of the meal. Very quick and easy.

exnyker
16

exnyker

3/18/2006

Really enjoyed this recipe. Fun (easy) to make, and delicious to eat. Like other reviewers, I skipped the MSG (why use this to begin with?!?). And, like another reviewer, I used dried Parmesan cheese (not freshly grated) - so I didn't have that problem of the cooled cheese sliding off the tomato... I served it with "Olive Blasta Pasta" (recipe also on this website) - and it was well received by everyone at our dinner gathering. Yes - I'll be making this one again.

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