I could eat tomatoes every single day when they’re in season and never tire of them. Our counter has been covered with bowls of cherries and San Marzanos fighting for space next to pedestals bearing larger heirloom varieties. Sliced and topped with mozzarella or burrata or tossed into a salad, they seem to find a way into every meal.
This simple baked tomato dish is a great side for grilled meat or fish. The topping puffs up a bit and when you cut into the tomato the juices spill out onto your plate so be sure to have a piece of bread ready to sop them up. The Dijon mustard lends a little tang to the creamy topping while the chives give it a subtle onion flavor. The tomato is still the star, but this topping really makes it shine.
Broiled Tomatoes (adapted from Diane Worhtington)
3 medium tomatoes
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 teaspoons finely chopped fresh chives
3 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
Preheat the oven to 400°F.
Cut the about 1/4 off the top of the tomato. Place cut side up in a single layer in an ovenproof baking dish.
In a small bowl, stir together the mayonnaise, mustard, parsley, chives, 2 tablespoons of the Parmesan cheese, and salt and pepper to taste.
Spoon a heaping teaspoon of the mayonnaise mixture on top of each tomato, spreading to cover the top. Sprinkle the tomatoes with the remaining 1 tablespoon Parmesan cheese.
Bake until hot, 10 to 12 minutes; the time will depend on the size of the tomato. Turn the oven to broil, move the tomatoes to the broiler, and brown until glazed and bubbling. Remove from oven and serve immediately.