Charred Summer Tomatoes with Feta and Herbs
- Total Time
Serve the tomatoes atop whole-wheat penne or spaghetti.
plum tomato(es)1 pound(s), halved lengthwise
rosemary1 Tbsp, fresh, chopped
fennel seed2 tsp, crushed
olive oil2 tsp
table salt½ tsp
black pepper½ tsp
reduced-fat feta cheese¼ cup(s)
fresh oregano1 Tbsp, chopped
- Spray the broiler rack with nonstick spray and preheat the broiler.
- Toss together the tomatoes, rosemary, fennel seeds, oil, salt, and pepper in a large bowl. Arrange the tomatoes, cut side up, on the broiler rack. Broil 6 inches from the heat until the tomatoes are tender and lightly charred, about 5 minutes on each side.
- Transfer the tomatoes to a platter; sprinkle with the feta and oregano. Serve hot, warm, or at room temperature. Yields 4 tomato halves per serving.