Broiled Herbed Tomatoes
British Side recipes
Ingredients: Metric Units
6 large ripe tomatoes
salt, pepper to taste
dash cayenne pepper
bread crumbs
chopped parsley
chopped tarragon
chopped chervil
butter
salt, pepper to taste
dash cayenne pepper
bread crumbs
chopped parsley
chopped tarragon
chopped chervil
butter
Directions:
Halve tomatoes. Sprinkle each half with salt, pepper, and a little cayenne.
Mix bread crumbs with parsley, tarragon, and chervil. Dot with bits of butter.
Broil until crumbs are brown and the tomatoes are hot.
Editor’s note:
I apologize for the lack of units here; there’s only so much you can do with a grandma’s recipe. You’re going to just go with what looks right. Alternatively, you could use seasoned bread crumbs instead of chopping your own leaves. If your tomatoes are short enough, you can broil them in the toaster oven
, which makes a nice addition to a bona fide English fry-up. Serve it with a fried egg, fried toast, and a banger (sausage) or a slice of Canadian bacon or ham. Wash it down with white tea – black tea like English Breakfast with milk and sugar and pip pip Cheerio, it’s a British B & B in your very own dining room.
From Ginny’s archive.
Mix bread crumbs with parsley, tarragon, and chervil. Dot with bits of butter.
Broil until crumbs are brown and the tomatoes are hot.
Editor’s note:
I apologize for the lack of units here; there’s only so much you can do with a grandma’s recipe. You’re going to just go with what looks right. Alternatively, you could use seasoned bread crumbs instead of chopping your own leaves. If your tomatoes are short enough, you can broil them in the toaster oven
, which makes a nice addition to a bona fide English fry-up. Serve it with a fried egg, fried toast, and a banger (sausage) or a slice of Canadian bacon or ham. Wash it down with white tea – black tea like English Breakfast with milk and sugar and pip pip Cheerio, it’s a British B & B in your very own dining room.
From Ginny’s archive.
Submitted by Gretchen Grant
Contributed on: Thursday September 8th, 2005 and modified on Wednesday February 22nd, 2006
Contributed on: Thursday September 8th, 2005 and modified on Wednesday February 22nd, 2006