Tuesday, June 29, 2010

RECIPE- Tomatoes With Provolone

Makes 6 servings


3 large salad tomatoes
3 large garlic cloves, cut lengthwise into slivers
2 tablespoons fresh rosemary, or 2 teaspoons dried rosemary leaves
1/2 teaspoon kosher salt
freshly ground black pepper
1/4 cup olive oil
6 slices of good provolone cheese

Heat broiler to 500ºF. Cut the tomatoes crosswise in half and place them, cut-side up, on a broiling pan or shallow baking pan. Stick the garlic slivers into the tomatoes. Sprinkle with the rosemary, salt, and a few grinds of pepper. Drizzle with the oil. Top with a slice of provolone cheese. Broil about 3 inches from the heat for 10 to 15 minutes or just until the tomatoes release their juices and the garlic and cheese begins to brown. Spoon the pan juices over the tomatoes before serving.

Serve as a side dish for breakfast, lunch, or dinner.

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