Broiled tomato slices provençale (Low-cholesterol)

 

              This makes a great side dish with grilled or roasted meats, or a summer snack with goat cheese, warm crusty bread and grapes.

Makes 6 servings

• 4 large ripe tomatoes (about 2 pounds)
• 2 tablespoons unsalted butter
• ¼ cup finely chopped onion
• 1 clove garlic, finely chopped
• ¾ cup soft bread crumbs
• ¾ cup canned pitted black olives, chopped
• 3 tablespoons chopped parsley
• 1 tablespoon grated parmesan cheese
• 3 anchovy fillets, finely chopped (optional)

1. Preheat broiler.
2. Remove stem and end bottom of each tomato and cut each tomato crosswise into 3 thick slices ; place tomatoes on large baking pan.
3. Heat butter in large skillet over medium heat.
4. Add onion and garlic ; sauté until soft, 2 to 3 minutes.
5. Remove skillet from heat ; stir in bread crumbs, olives, parsley, cheese and anchovies, if you wish.
6. Spoon an equal amount of bread crumb mixture on each tomato slice ; broil 6 inches from heat until lightly browned, about 5 to 7 minutes.
7. Serve hot or at room temperature.

BON APPÉTIT