You’re in the right place — trust me.
I know — this looks odd.
Vegetables… as a meal. Or a snack. Yes, a snack.
What’s going on?
I wouldn’t usually say vegetables can satisfy me as a meal unless they were smothered with cheese, breadcrumbs, and warmed until melty. And yes — that’s exactly what happened.
And before you call tomatoes a fruit and start the debate: fruit is sweet. You put fruit in cereal or on ice cream. Are you putting tomatoes on your cereal or ice cream today? Didn’t think so. Case closed.
I almost didn’t share this because it’s simple and humble — just a garden goodie that usually shows up in salads. Then Lori posted a broiled tomato with cheese on Instagram and I went a little crazy in my head: “that looks good… it’s a vegetable… I want it now.” The idea stuck.
I made it because eating a plate of vegetables felt like banked calories — which, admittedly, justified eating more cupcakes later. I made it more than once. Don’t tell.
I prefer heirloom tomatoes — their colors and quirky shapes are charming, and they’re nothing like the hard, orange impostors some grocery stores sell. I enjoy tomatoes on caprese stacks, on pizza loaded with cheese, or in a rich tomato soup perfect for dunking a grilled gruyère. So yes, I like tomatoes. A lot. But today: broiled, cheesy, crunchy-topped slices.
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 to high.
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Arrange the tomato slices in a 9×13 baking dish, overlapping slightly if needed. Season with salt and pepper.
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In a bowl, combine panko, grated Asiago, minced garlic and chopped parsley. Sprinkle the mixture evenly over the tomatoes.
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Broil for 2–3 minutes, or until the cheese and crumbs turn golden. Watch closely — the breadcrumbs can burn quickly. Serve warm as a side, starter, or snack.
Notes
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That’s enough plants for one day — now, bring on the bacon!