Broiled Tomatoes

In years past we’ve had hit or miss luck with growing tomatoes but this year the stars must have aligned as we got gorgeous tomatoes out of the garden all season long.  While I’m happy to eat them raw…continuously, Eammon prefers them added into things and/or cooked so I made him some Grilled Tomatoes. 
I’m telling you, nothing could be easier, a tomato cut in half, topped with a tasty herbed cornflake crumb and Parmesan cheese mixture and then popped under the broiler to cook.  The wonderful thing about this recipe is that it’s so adaptable to whatever taste you desire or what you have in your pantry.
Broiled Tomatoes

• 2 large tomatoes
• 2 TBS. cornflake crumbs
• 2 TBS. Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• salt & pepper to taste
• olive oil 

Pre-heat oven to 450F.  Wash and remove the stem core from the tomatoes and cut each in half from crosswise, NOT stem to blossom.  Place the tomatoes cut side up on an aluminum foil lined baking sheet which has been sprayed with cooking spray.  In a small bowl mix all the dry ingredients together.  Top each tomato half with about 1 Tablespoon of the cornflake mixture and then lightly drizzle with olive oil.  Place in the oven for approx. 10-15 minutes until the tomatoes begin to soften.  Then turn off the oven and turn on the broiler to hi and move the baking sheet about 3-inches from the broiler and allow the topping to get golden brown.  Remove from broiler and serve.
Enjoy!