Tomatoes Rockefeller!
"Broiled tomatoes that are positively decadent!"
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
4-8
ingredients
- 4 medium very ripe organic tomatoes
- 1⁄2 cup vegan mayonnaise
- 1⁄2 cup grated parmesan cheese
- 1⁄2 teaspoon garlic powder or 1/2 teaspoon garlic salt
directions
- Split tomatoes in half with serrated knife.
- Mix together the mayo, parmesan and garlic powder/garlic salt (you can add more of anything to taste).
- Spread the mayo cheese mixture on top of each open tomato.
- Broil in toaster oven or oven broiler until the mayo is bubbly and the cheese is lightly brown/melted --
- This is really good [from my daughter's wicked stepmother].
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Reviews
-
Truly easy and so delicious. Added plenty salt and pepper. Sprinkling some Italian bread crumbs on top might keep the filling together better and add little flavor.
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
