Broiled Tomatoes (Pečeno Paradajz)

Dad would make broiled tomatoes whenever he grilled steaks, chops, or chicken. It is a nice compliment to any meat dish and is simple to make. His sister Anna would make these and showed dad how to make them. She got the recipe from the American Serbian Club in Wilmerding, PA whenever they had a picnic and barbecue. These are good with pljeskavica or čevapi.


6 ripe large tomatoes (Beefsteak tomatoes are ideal)
olive oil for rubbing or olive oil cooking spray
garlic powder or 1 clove of garlic minced
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley or dried flakes

Get a 12 cup muffin pan or a 9x13 baking dish or pan. Prepare the pan by putting a little oil in each  muffin cup or bottom of the baking pan and spread evenly. Wash the tomatoes and cut out the stems and a little bit of the bottom stem so they can stand up properly. Cut each tomato in half in the middle. In a small bowl, mix the garlic, cheese, breadcrumbs, and parsley. With a pastry brush, apply a little oil on the top of the tomato halves and sprinkle with the dry mixture patting it down to evenly coat the surface. Place upright in the tin or baking pan. Place under the broiler for 5-10 minutes until the cheese melts. You can also use a toaster oven or bake the tomatoes in a regular oven at 375º F until the cheese is melted and lightly brown. You can also grill them on your outdoor grill as well. Let stand 5 minutes and serve.