Broiled Parmesean Tomatoes

This is an excellent side dish, but would also make a wonderful vegetarian main dish.  If you made it with cherry tomatoes, they would make great appetizers too!

This recipe comes from the June/July 2011 issue of Simple & Delicious.

Broiled Parmesean Tomatoes

2 medium tomatoes, halved
2 Tbsp, plus 1/4 cup butter, divided
4 green onions, chopped
3 Tbsp dry bread crumbs
1 Tbsp grated Parmesean
1/8 tsp salt
1/8 tsp garlic powder
1/4 cup shredded Swiss cheese (I used sharp cheddar)

Place tomatoes, cut side up, in an ungreased 15x10x1 baking pan.  Dot with 2 Tbsp butter (split it over the 4 halves).  Broil 4 inches from the heat for 4-6 minutes or until butter is melted.

Meanwhile, in a small microwave safe bowl, combine the remaining butter and onions.  Microwave, uncovered (I used a paper towel anyway -- otherwise it will make a huge mess!!), on high 2-3 minutes or until onions are tender.  Stir in bread crumbs, Parmesean, salt and garlic powder.  Spoon over tomatoes.  Sprinkle with cheese.  Broil 1-2 minutes longer or until cheese is melted.