Cooks' Note
Tomatoes contain almost 40 percent of the U.S.RDA for vitamin C. In this recipe, take care not to leave the tomatoes under the broiler for much more than 1 1⁄2 minutes, or they will become mushy.
Recipe information
Yield
serves 4
Ingredients
12 cherry tomatoes, halved lengthwise
1/2 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 teaspoon dried thyme
1/4 teaspoon salt
Preparation
Preheat the broiler. Toss the tomatoes in the oil in a bowl, then lay them on a broiler tray cut side up. In a small bowl, mix together the garlic, Parmesan cheese, thyme, and salt. Sprinkle the tomatoes with the mixture. Position about 4 inches from the heat source and broil until lightly browned and crusty, 1 to 1 1/2 minutes.
