Broiled Tomatoes
Broiled Tomatoes
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  • 2 vine-ripe tomatoes, sliced about 1/4-inch thick
  • Extra virgin olive oil (EVOO), for drizzling
  • Salt and pepper
  • 1/2 cup panko breadcrumbs
  • 1/4 cup Parmigiano Reggiano cheese, grated

Arrange a rack in the middle of the oven. Pre-heat the broiler.

Arrange the tomatoes on a rack set over a baking sheet to allow air to circulate around them. Drizzle with EVOO and season with salt and pepper.

In a small bowl, combine the breadcrumbs and cheese. Top the tomato slices with the breadcrumb mixture.

Broil the tomatoes until golden brown, about 4-5 minutes.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit

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