Broiled Tomato
Ingredients
Directions
Prepare
Cut each tomato into two slices, without peeling.
Broil
Lay the slices into a wire gridiron and broil carefully, turning like steak to keep the juice.
Broil until they have a nice brown on both sides.
Finish and serve
When dished, add a bit of butter to each slice.
Season with salt and pepper to taste.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Tomato (in the method)
- Provides the main body and juice; broiling softens it and browns the cut surfaces.
- Butter (in the method)
- Adds richness and a glossy finish that carries flavour across the warm slices.
The step that matters
Turning the slices while broiling. Turning them carefully, as you would a steak, keeps the cut surfaces from drying out and losing juice. Turning too roughly can tear the soft flesh and release the juice the slices need to stay moist.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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