You’re in the right place — I promise.
I know. This feels a little odd.
Vegetables — as a meal. Or a snack. Yes, snack.
What is happening?
I wouldn’t normally claim that vegetables can satisfy me like a full meal unless they were smothered in cheese and breadcrumbs and warmed until melty. Turns out, I did exactly that.
And before anyone chimes in with “tomatoes are a fruit!” — let’s be real. Fruit is sweet; it belongs in cereal and on ice cream. Are you putting tomatoes on your cereal or ice cream today? Try it and report back.
Case closed.
I hadn’t planned to share something this simple — tomatoes are everyday produce, after all. But a few weeks ago Lori posted a photo on Instagram of broiled tomatoes topped with cheese, and it looked irresistible. I had that internal debate: it’s a vegetable — but it looks so good — but it’s a vegetable — and still, I wanted it immediately.
I even considered closing my Instagram account because it only makes me crave more food. When your job revolves around recipes that often involve a pound of butter and a bucket of sugar, adding more cravings can be dangerous. Still, I made the tomatoes anyway because eating vegetables felt like a deposit in my calorie bank — which justified more cupcakes later.
I made this more than once. Shh — more veggies equals more cupcakes, logic intact.
I prefer heirloom tomatoes for their colors and quirky shapes. They’re charming and not at all like the sad orange orbs some stores call tomatoes. My favorite tomato pairings are caprese stacks with a syrupy balsamic reduction, pizza loaded with cheese, and classic tomato soup for dunking a grilled gruyère. Yes, I even dip grilled cheese in ketchup — more tomatoes — but I don’t want to push you out of the circle of trust.
Broiled Asiago Heirloom Tomatoes
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Ingredients
- 4 large heirloom tomatoes, sliced
- 1 cup panko bread crumbs
- 3/4 cup freshly grated asiago cheese
- 3 garlic cloves, minced
- 1/4 cup fresh chopped parsley
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
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Preheat your oven’s broiler on high.
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Arrange the sliced tomatoes in a 9×13 baking dish, overlapping slightly if needed. Season with coarse sea salt and freshly cracked black pepper. In a bowl, combine panko, grated asiago, minced garlic, and chopped parsley. Sprinkle the mixture evenly over the tomatoes. Broil 2–3 minutes, or until the cheese and crumbs are golden. Watch closely — the crumbs can burn fast. Serve as a summer side, a starter, or a snack.
Notes
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That’s plenty of plants for one day. Now, bring on the bacon!