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Broiled Tomatoes
6 tomatoes Salt and pepper Melted butter Choose firm, round tomatoes, cut them into slices, three-quarters inch thick, dust each slice with salt and pepper, place in a greased broiler and broil over a moderate fire until tender. Turn once carefully. Add melted butter when sending to the table.
A plain gridiron treatment for tomatoes that depends almost entirely on the fruit being firm enough to hold together. Cut thinner and it collapses into the pan.
- "Greased broiler" means the rackAt this date a broiler could be a hinged wire grid held over coals or a grid set beneath a gas flame, as well as a compartment in a range. Use a rack set 4-5 inches under the oven broiler, or a stovetop grill pan, and oil it well so the cut faces release. "Moderate fire" means medium rather than the highest heat, so the slices soften through before the surfaces blacken; cook until tender, turning once.
- Three-quarters inch is deliberateThree-quarters inch is a substantial slice -- thick enough to be lifted with a spatula once heated. Thinner rounds are more likely to tear when turned.
- Choose underripeChoose firm fruit -- the recipe asks for firm, round tomatoes, which hold their structure and lose less juice. Very ripe fruit will weep in the heat.
- Salt timingThe recipe dusts salt on before cooking, which draws moisture to the surface. Blot the slices with a towel after a minute or two if a pool forms, or salt only as they come off the heat.
- Butter at the last momentThe recipe adds melted butter when the dish is sent to the table rather than before broiling. Keep it warm and pour just before serving.
- YieldSix tomatoes give roughly 18 slices, enough for six as a side dish. Good on buttered toast, which catches the juices.