Name: Broiled Tomatoes
Total time: 25 min
Ingredients: 4 vine-ripened tomatoes (6 to 8 ounces each), cored; 1/2 teaspoon sugar; Salt and pepper; 1 slice hearty white sandwich bread, torn into 1-inch pieces; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh parsley; 1 tablespoon capers, rinsed and patted dry; 1 tablespoon extra-virgin olive oil, plus extra for drizzling; 1 garlic clove, minced

Why This Recipe Works

We use vine-ripened tomatoes, sliced into planks (instead of simply halved) to create more surface area for seasoning and to allow for a more substantial topping. For the topping, we use a mixture of fresh bread crumbs, Parmesan cheese, fresh basil and parsley, and briny capers to amplify the flavor.

Before You Begin

Look for tomatoes that are 2 1/2 to 3 inches in diameter.

Instructions

Remove and discard thin slice from tops and bottoms of tomatoes (so rounds will sit flat). Slice tomatoes crosswise into thirds to create 1/2- to 3/4-inch-thick rounds. Combine sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Season both sides of tomato slices with sugar mixture. Place tomatoes on wire rack set in rimmed baking sheet.

Pulse bread, Parmesan, basil, parsley, capers, oil, garlic, 1/2 teaspoon pepper, and 1/8 teaspoon salt in food processor until coarsely ground, about 10 pulses.

Adjust oven rack 6 inches from broiler element and heat broiler. Divide bread-crumb mixture evenly among tops of tomato slices (about 1 tablespoon each) and press gently to adhere. Broil until crumbs are golden brown and crispy, 3 to 5 minutes. Transfer tomatoes to platter. Serve, drizzled with extra oil.