In summer, the best dishes are often those that take advantage of ripe seasonal produce while requiring little fuss in the kitchen. Broiled tomatoes fit the bill, and they're equally delicious alongside eggs at breakfast, between slices of bread at lunch, or as a side at dinner.
Sweet and succulent broiled tomatoes take just a few minutes to make in the broiler of a full-size or countertop oven. They can be as simple as tomato halves drizzled with olive oil, salt, and pepper, or you can get fancier (though it takes hardly any more work) by tucking in a few slivers of garlic or a sprig of rosemary, or topping them with pesto or cheese such as Parmesan or feta. Vegetarian Times has a great vegan recipe with savory nutritional yeast. Make extra and you have excellent excellent sandwich toppings or omelet fillings for the next day.
Pictured recipes:
• Quick Pesto with Broiled Tomatoes at Vegetarian Times
• Broiled Tomatoes at Real Simple
Related: Quick Tip: Roasting Tomatoes Under the Broiler
(Images: Vegetarian Times; William Meppem/Real Simple)
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My favorite is Eric Ripert's toaster oven recipe for Tomatoes Provencal from the series Avec Eric (Get Toasted)---Heavenly!---- with herbes de Provence, garlic, Basil, Olive oil, S & P-- So simple and delicious..........
How does anyone manage to broil tomatoes in the 100-degree weather of tomato season? Is the toaster oven strong enough? Or do they just rely on oven broiling + massive central a/c?