Magic Broiled Tomatoes

from the kitchen of Chef Paul Prudhomme

Makes 2 servings

Quick and easy to make, this dish is a perfect accompaniment to just about any meat, fish, or poultry main course. Try this recipe in the morning for a real change of pace.
2 medium size tomatoes, peeled
1 tablespoon + 1 teaspoon unsalted butter, softened
2 teaspoons Chef Paul Prudhomme's Vegetable MagicĀ®
1 tablespoon freshly grated Parmesan cheese, optional
how to prepare

Preheat the broiler.  Slice an "X" into the tops of the tomatoes to about halfway down and set them aside.

Make a paste of the butter, Vegetable Magic®, and, if desired, the Parmesan cheese.  Spread half of the mixture on top of each tomato, pushing a little of the mixture down into the scoring.  Place the tomatoes in a shallow pan, seasoned side up.  Broil with the tomato tops about 1-inch from the heat until the tops are brown and crusty, about 3 minutes.  Spoon the juices from the bottom of the pan over the tops and serve immediately.

Cooking Tip:  Keep broiler door slightly cracked during cooking.