Sherried Whole Tomatoes
This dish is especially nice with late-harvest tomatoes that have lost that summer freshness. Medium-sized tomatoes are pretty, but smallish tomatoes work fine too. Just allow 2 or 3 small tomatoes per person. Red and yellow tomatoes make a pretty platter.
INGREDIENTS | SERVES 4
- 4 large tomatoes
- 4 tablespoons sherry
- Freshly ground black pepper to taste
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 4 tablespoons Romano cheese, finely grated
Preheat oven broiler to high.
Remove core from each tomato and slice off the top. Prick each tomato with a fork. Sprinkle each tomato with 1 tablespoon sherry and pepper to taste.
Combine mayonnaise and mustard. Spread 1 tablespoon over cut top of each tomato. Then sprinkle 1 tablespoon of cheese over top.
Place under the broiler for 2 to 3 minutes, until bubbly and golden brown. Serve immediately.
S'More for Tomato Lovers
Also known as the love apple, tomatoes are a versatile fruit. They are served fresh, grilled, broiled, stewed, sun-dried, and adorned with everything from anchovies to goat cheese. They are a welcome addition to the hunter's table.
