Broiled Tomatoes

Oooooo let’s get 1975-style bougie! You know you’re in.

These are amazing. I did not make them up. However, I did promise to cook out of this estate-sale-found cook book literally called The Cook Book from 1979. It’s written by the National Council of Jewish Women from the Greater Kansas City Section and what a find. I actually have three recipes coming from it. So pony up. Today we’re celebrating the almighty tomato. But broiled. With a mix of mayo and parmesan and herbs and your entire upper torso. Ridiculous and completely perfect.

I wasn’t sure what kind of tomatoes worked best here, so we’re going with medium-sized tomatoes from the vine. I didn’t scoop out the centers, but honestly you probably could a little. If you’re anything like Cinda Canning (Tina Fey’s character) from Only Murders in the Building, this recipe won’t be for you. But if you’re like the rest of humanity, welcome.

We’ll mix up the mayo, parmesan cheese, minced green onions (white parts only!), and a little bit of parsley.

Then we’ll slice the maters in half and brush with a little bit of olive oil. Get those under a hot broiler for three minutes. Theeeeeen spoon the parmy mix over the tops of the tomatoes and broil for another 3 minutes. Maybe even just two. That mixture bubbles up and cooks quickly under that hot lava heat, so keep your eagle eye on it. It’s so ’70s!

Thought I’d include a ’70s style photo, too. Under the skylight so you could really see that shine! Hungry yet? Go grab your bell bottoms.

Let them cool for just a few before you dive in. They don’t need any salt, however once you cut in and find the need for a finishing sprinkle, I won’t hold you back.

Add this nostalgic appetizer to your next dinner party or summer soiree! Super fun, super tasty, irrationally easy.

Let that tomato freak flag fly.

Broiled Tomatoes

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Ingredients

• 3 medium-sized vine tomatoes, sliced in half
• 1/4 cup mayonnaise
• 1/4 cup freshly grated parmesan cheese (gruyere can be used as well)
• 1/4 cup minced scallions (white parts only)
• 2 Tbs. Minced parsley
• 1 Tbs. Extra-virgin olive oil

Instructions

1. Set your broiler to high and place the top rack four inches from the heat.
2. In a small bowl, mix together the mayo, parmesan, minced scallions and minced parsley.
3. Place the halved tomatoes on a rimmed baking sheet and brush with the oil. Broil for 3 minutes. Then evenly spoon the cheese/mayo mixtures over the tops of the hot tomatoes and broil another 2-3 minutes. Keep an eye on it, it cooks fast!
4. Garnish with any remaining parsley and serve!
5. Makes six tomatoes halves.

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https://bevcooks.com/2025/06/broiled-tomatoes/

One more ’70s-style photo for the eyeballs.