I developed this dish while thinking of fresh uses for the hardneck garlic scapes I had just picked from my garden. Family members adored it. It’s quick, simple, and nourishing. It will also work with beef. Serve without any additional sauce or with Thousand Island dressing for a wonderful touch.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- 2 large tomatoes, cut into 3/4-inch slices
- 1 tablespoon olive oil
- ½ teaspoon dried basil leaves
- ½ teaspoon dried oregano
- 1 clove garlic, minced
- salt and ground black pepper to taste
- ⅓ cup soft bread crumbs
- ⅓ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 dash balsamic vinegar
Instructions
- Place an oven rack 6 inches from the top of the oven, preheat the broiler, and and arrange tomato slices on a foil-lined baking sheet.
- Combine olive oil, basil, oregano, garlic, salt, and pepper in a bowl and brush onto the tops of the tomatoes.
- Combine bread crumbs, mozzarella cheese, and Parmesan cheese in a small bowl and sprinkle the mixture over the tomatoes.
- Place under the broiler until topping starts to brown, 3 to 4 minutes, checking frequently to avoid burning.
- Transfer tomatoes to a plate, drizzle with balsamic vinegar, and serve.
- You want the tomatoes to be ripe, but still slightly firm. Both Campari and Roma tomatoes also work well in this recipe. Just be sure to cut them in half, rather than thick slices.