Broiled Parmesan Tomatoes

One of my favorite traditions during the summer is my weekly visit to the Umbrella Market. Every Wednesday night from May until August local vendors bring their goodies to Five Points Plaza.

There is an abundance of local vegetables from many different farms.

  • Asparagus
  • Tomatoes
  • Peppers – Red, Yellow, Orange & Purple
  • Sweet Onions
  • Corn
  • Beans
  • Potatoes
  • Lettuce
  • Carrots

Last night I was talking to a woman from Southside Farms about the different varieties of tomatoes she was selling. She explained that some varieties were more firm and better suited for baking, while others were perfect for homemade salsa and marinara sauce.

tomato varieties

I selected a few of the more firm tomatoes – Golden Boy & Cherokee Purple – and decided to make her recommended recipe for broiled tomatoes.

I was so happy that I decided to try this recipe. It was surprisingly simple, looked impressive and most importantly, tasted delicious. I hope that you enjoy it as much as I did!


2 – 4 Tomatoes

Fresh Grated Parmesan Cheese

Olive Oil

Fresh Basil

Salt To Taste


Slice your tomatoes into 1/4″ thick slices. Place on a baking sheet that is lined with foil for easy cleanup. Sprinkle about 2 TBSP. of Parmesan cheese on each tomato slice and then drizzle a little olive oil on top.

Place under broiler just until the cheese starts to brown slightly. A trick I have learned (after repeatedly burning things under the broiler) is to leave the oven door slightly opened so that you can keep an eye on the progress and most importantly, not forget you have food in there!

Remove tomatoes after a few minutes and top with fresh basil and salt. If you do not have fresh basil, you can used dried or just omit.