Broiled Tomatoes

This is a dish that my wife and I learned about in Bridport, UK. We were staying at a fantastic bed and breakfast (if you’re ever in that area, we highly suggest it…it’s on A35 and Asker Mead), and the owners cooked us breakfast in the morning. Anyway, among the tremendous feast of fresh fruit, smoked salmon, fresh toast (with an incredible assortment of jams), and eggs was an option for something I’d never heard of but was very intrigued by. It was called “Grilled Tomatoes.” Of course, I was confused at first, but I quickly realized that there was a little nomenclature clash of cultures going on, and that the tomatoes were (as we say on the West side of the pond) broiled. Anyway, the dish is quite simple, but the melding and depth of flavours created under the broiler was pure magic. If you’re a tomato fan, you’ve got to try this!

Tonight, we are pairing these tomatoes with Chicken and Mushroom Pot Pie and steamed green beans…but these are extraordinarily versatile and would go well as a side for brunch classics like omelets or eggs benedict.

Time: 15 Minutes


  • Tomatoes (medium sized and juicy work best)
  • Butter
  • Any other spices/herbs you please. I used Black Pepper and Garlic Powder (but fresh grated garlic would be awesome)


  • Line a broiling pan or baking sheet with foil, and give it a quick oil spray.
  • Wash your tomatoes, and cut a thin piece off of top and bottom (to create a flat surface for later in the cooking process).
  • The, slice your tomatoes in half with a cut parallel to the top and bottom flat spots (think like you’re cutting the tomato at its equator)
  • Score the insides of each tomato with a sharp knife to create cross-hatching.
  • Add your seasonings to your tomatoes, and then place the tomatoes on the foil lined sheet.
  • Melt a little butter in your microwave, and pour it over each tomato.
  • Turn your broiler to low, and broil for 10-12 minutes until the tomato starts to caramelize (but not burn).
  • Plate, devour, and enjoy!


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