Broiled Tomatoes with Asiago and Herbs

Know what my friend told me the other day? "Hey guess what?! You have a blog!" I had almost forgotten. Or so it may seem.

You see, though, we went out of town. And we cancelled the box for that week.

So there's that.

And then my camera battery ran out (you know, from taking millions of pictures of my cute kids while we were out of town.)

So there's that.

And I couldn't find the battery charger for a couple of days, because it went out of town with us, and somehow it came back home with us in the cupholder of my car. I know it makes no sense, but there it is.

So there'e that, too.

And then I finally did get the battery out of the car, charged, and plugged back into the camera. And I got the next box of produce the next week.  And then, about 2 hours later, I was hit with a nasty stomach bug and spent the weekend in bed.

So there's that on top of it all.

And then the dog ate my blog.

Okay, that's not true. But the rest of it is. And although it is just a list of excuses, they are real excuses, and so I can do nothing but work on the assignment and turn it in late and hope that you give me partial credit.

Anyway, what we did do in between all of the doing things wrong and making excuses for them, was to collect a whole bunch of tomatoes out of the garden. Oh my oh my. I am not much of one for pale, orange, mealy tomatoes that you get from the supermarket or at a restaurant. I am, however, quite smitten with fresh, juicy, red tomatoes that come right off of a vine and into my kitchen. Especially when you dress them up with warm melted cheese and crisp bread crumbs.

These particular tomatoes became the focus of our Meatless Monday dinner last week, just before the camera battery died. (ahem. Sorry for the horrible pictures. It was an unexpected death.) We ate them with a twice-baked potato casserole, and a salad. Again, it seems a tad like a dinner of side dishes, but it is working for me right now!

Broiled Asiago Tomatoes

5-6 tomatoes, sliced thickly
1/4 cup asiago cheese, grated
1/4 cup chopped fresh parlsey
3 cloves garlic, minced
1/4 cup panko bread crumbs
salt and pepper

Slice the tomatoes and lay them in the bottom of a baking pan, overlapping if necessary.

Mix together the remaining ingredients, and sprinkle evenly over the tomatoes.

Turn the broiler on to high, and place the tomatoes on the oven rack closest to the broiler. Broil for only a few minutes, until the cheese is melted and the bread crumbs are toasted. (they can burn quickly, so watch closely!)