Broiled Tomatoes, Arrabiata-Style

>> Wednesday, June 26, 2013

Broiled Tomatoes, Arriabiata-Style

Disclaimer: the two Italian-style recipes I posted this week have absolutely nothing to do with the fact that my cousins are traveling in Italy this week. And posting gorgeous photos of Umbria. These recipes are totally unrelated, except that my mind is yearning for the Mediterranean and it shows in the kitchen.

According to people who probably know what they're talking about, arrabiata means something like "angry"; cooking something arrabiata-style ("all'arabiata") means it's in a fiery tomato sauce. This pepper-laced topping on luscious summer tomatoes is inspired by spicy red arrabiata sauce. If you're talented at cupping the breading over tops of the tomatoes so it sticks, this entire dish will take about 3 minutes to prepare, and 30-40 minutes of hands-off cooking time.

That's enough time to take a cool-down bubble bath with a glass of wine before dinner. Just sayin'.


8 medium ripe tomatoes
1 1/2 cups bread crumbs
2 tbsp olive oil
1 1/2 tsp cayenne pepper (to taste)
2 tsp capers, chopped
1 tsp basil, chopped
1 tsp parsley, chopped
2 tbsp Asiago cheese, grated
6 Kalamata olives, pitted and sliced


Preheat the oven to 350 degrees. Oil a baking pan.

Wash the tomatoes and cut the core out of the top of each one. If desired, slice a little off the bottom of each tomato so it will sit steady on the pan. Place the tomatoes an equal distance apart on the baking sheet.

Stir together all ingredients except the olives, and spoon onto the tops of the tomatoes, pressing the topping down so it stays in place. Top with the sliced olives.

Bake for 30-40 minutes, until the tomatoes are soft and fully cooked. Turn on the broiler to 500 degrees and set the pan under the broiler 4 inches from the heat. Broil for 3-5 minutes, until the tops are golden brown.

Serves 4-8.


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