Broiled Tomato Slices
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These Broiled Tomato Slices can be served as an easy summer side dish or a fancy party appetizer, and everyone will ask for the recipe. Garden-fresh tomatoes are broiled with a perfect topping made with a combination of sour cream, mayonnaise, onion and dill.
Broiled Tomato Recipe:
I’m in love with this old recipe that I found in an old Louisiana Junior League cookbook. I picked it up at an estate sale in Florida with my parents over the winter, and I’ve been marking pages left and right for recipes that I want to try. With the garden producing like crazy, this is the perfect time to try some of them.
In the cookbook, they call this Broiled Tomato Topping, and it is spot-on delish. I’m always wondering how to use up my garden tomatoes in the summer, and this recipe is going in my list of favorites.
The topping is simple with a base of sour cream and mayonnaise, and the flavors come from dill which perfectly complements the tomatoes. I use this same flavor combo in my Dill Cucumber Tomato Salad, and it is always a hit.
Can you believe how pretty these tomato appetizers are? I love the golden brown color from broiling and the red sprinkle of paprika, and the taste is first rate as well.
Recently, I purchased a container of Hungarian Paprika after my friend, Sharon, was raving about it. The smoky flavor complements so many different recipes, but you can use regular old paprika if that’s what you have in the cabinet. There’s no need to buy a whole new container.
Paprika is one of those vintage ingredients that seems to be making a come back. My grandma always sprinkled paprika over her famous Deviled Eggs, and I would gobble them up!
How to Make Broiled Tomato Slices:
Instructions:
- Combine sour cream, mayonnaise, onion, dill, salt and pepper.
- Slice tomatoes and broil on high until the tomato begins to soften.
- Remove from oven, and top with a spoonful of sour cream mixture; sprinkle with paprika
- Return to oven until lightly golden brown and bubbly.
For the full instructions for Old Fashioned Broiled Tomatoes, scroll to the bottom of this post.
Notes About Broiled Tomato Topping:
- This is a great way to use up garden tomatoes and I cut my tomatoes about 1/2 inch thick.
- Fresh or dried dill can be used: 1 heaping teaspoon fresh dill or 1/2 teaspoon dried dill.
- Refrigerate any leftover broiled tomato topping, and use it later on in the week.
- VERY IMPORTANT: do not walk away from the stove when broiling food because the transition from golden brown to burnt is very quick.
How to Use Garden Tomatoes:
Ground Beef Zucchini Tomato Bake
Our Favorite Garden Recipes
Summer is hands down our favorite time to cook, and we love using fresh garden produce. We use our garden bounty in both sweet and savory dishes, and they are all delicious.
Cheesy Zucchini and Squash Casserole
Green Beans and Andouille Sausage
Mom’s Perfect Chocolate Chip Zucchini Bread
Healthy Zucchini Tomato Casserole
Broiled Tomato Slices
Ingredients
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 Tablespoons grated onion
- 1 teaspoon fresh dill (heaping) or 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4-6 tomatoes
- paprika
Instructions
- In a bowl, mix sour cream, mayonnaise, onion, dill, salt and pepper.
- Slice tomatoes in 1/2 inch slices. Arrange on a broiler pan.
- Broil tomatoes for a few minutes or until the begin to soften.
- Remove tomatoes from oven; top with a spoonful of the sour cream mixture; sprinkle with paprika.
- Return the tomatoes to the oven, and continue to broil until golden brown and bubbly.
Notes
- This is a great way to use up garden tomatoes.
- I cut my tomatoes about 1/2 inch thick.
- To prevent the tomatoes from rolling around in the pan, slice off a thin slice of the skin on the rounded sides to make it flat.
- Fresh or dried dill can be used: 1 heaping teaspoon fresh dill or 1/2 teaspoon dried dill.
- Refrigerate any leftover broiled tomato topping, and use it later on in the week.
- VERY IMPORTANT: do not walk away from the stove when broiling food. The transition from golden brown to burnt is very quick.
- Have more garden tomatoes? Try Grandma's Homemade Catsup.
Nutrition
