📝 About This Recipe
A staple of the classic English breakfast, these grilled half tomatoes are transformed into a sophisticated brunch side through a high-heat sear and a savory, aromatic crust. By caramelizing the natural sugars in vine-ripened tomatoes and topping them with a zesty herb-infused panko, we create a vibrant contrast of juicy sweetness and salty crunch. This dish elevates the humble vegetable into the star of the plate, providing a bright, acidic counterpoint to rich eggs and buttery toast.
🥗 Ingredients
The Tomatoes
- 4 pieces Beefsteak or Large Vine-Ripened Tomatoes (firm but ripe, halved horizontally)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Kosher Salt (to draw out moisture)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Granulated Sugar (to aid caramelization)
Herbed Garlic Topping
- 1/2 cup Panko Breadcrumbs (for maximum crunch)
- 1/4 cup Parmigiano-Reggiano (finely grated)
- 2 tablespoons Unsalted Butter (melted)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
- 1/2 teaspoon Fresh Rosemary (very finely minced)
- 1/2 teaspoon Lemon Zest (from one organic lemon)
Garnish
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Balsamic Glaze (optional drizzle)
- 1 pinch Flaky Sea Salt (like Maldon, for finishing)
👨🍳 Instructions
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1
Preheat your oven's broiler to high and position the rack about 5-6 inches from the heat source. Alternatively, preheat a cast-iron grill pan over medium-high heat on the stovetop.
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2
Slice the tomatoes in half horizontally (through the equator). Using a small knife or your thumb, gently remove the excess seeds and watery pulp from the chambers, being careful to keep the walls of the tomato intact.
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3
Pat the cut sides of the tomatoes very dry with paper towels. This is crucial for achieving a good sear rather than steaming the fruit.
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4
In a small mixing bowl, combine the panko breadcrumbs, grated Parmigiano-Reggiano, melted butter, minced garlic, thyme, rosemary, and lemon zest. Stir until the crumbs are evenly coated and resemble wet sand.
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5
Drizzle the cut sides of the tomatoes with 1 tablespoon of olive oil and season evenly with kosher salt, black pepper, and a tiny pinch of sugar.
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6
If using a grill pan, lightly grease the grates with the remaining olive oil. Place the tomatoes cut-side down onto the hot pan.
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7
Sear the tomatoes undisturbed for 3-4 minutes until deep grill marks appear and the edges begin to soften slightly.
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8
Carefully flip the tomatoes over using a wide spatula so the charred cut-side is now facing up. Place them on a foil-lined baking sheet if you used a grill pan.
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9
Divide the herbed panko mixture evenly among the eight tomato halves, pressing the crumbs down gently so they adhere to the warm surface.
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10
Place the baking sheet under the broiler for 2-3 minutes. Watch closely! You want the crumbs to turn a deep golden brown and the cheese to bubble.
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11
Remove from the oven once the topping is crispy and the tomatoes are heated through but still holding their shape.
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12
Transfer to a warm serving platter. Sprinkle with fresh parsley and a touch of flaky sea salt.
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13
For an extra touch of elegance, finish with a very light drizzle of balsamic glaze before serving immediately.
💡 Chef's Tips
Choose tomatoes that are heavy for their size; this indicates they are juicy and full of flavor. Avoid over-broiling, as the tomatoes will collapse and become mushy if they cook too long. If you don't have panko, use coarse sourdough crumbs for a more rustic, tangy texture. Always use fresh herbs over dried for this dish, as the high heat of the broiler can make dried herbs taste bitter. To make it vegan, substitute the butter with olive oil and the parmesan with nutritional yeast or a vegan hard cheese.
🍽️ Serving Suggestions
Serve alongside classic soft-scrambled eggs and thick-cut smoked bacon. Pair with a crisp glass of chilled Prosecco or a spicy Bloody Mary for a weekend brunch. Place atop a slice of toasted ciabatta rubbed with a raw garlic clove for an instant bruschetta. Accompany with sautéed oyster mushrooms and wilted spinach for a nutritious vegetarian breakfast plate. Serve as a side to a savory Spinach and Feta Quiche.