Broiled Tomatoes with Olives and Garlic
  • Servings: 2
  • 2 medium vine-ripened tomatoes (about 3/4 pound)
  • 3 Kalamata or other brine-cured black olives
  • 1 large garlic clove
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  2. Preheat broiler.
  3. Cut tomatoes into 1/2-inch-thick slices. Oil a shallow baking pan large enough to hold tomatoes in one layer and arrange tomatoes in pan.
  4. Pit olives and chop fine with garlic. In a small bowl stir together olive mixture, oil, salt, and pepper. Brush tomatoes evenly with mixture and broil about 3 inches from heat 8 minutes, or until bubbling.
  5. Serves 2.