Broiled Parmesan Tomatoes
By Paula DeenJUMP TO RECIPE
- 3 (14 1/2 oz) cans drained, any variety including Italian Plum whole tomatoes
- 1/2 cup (1 stick) butter
- 1 cup freshly grated Parmesan cheese
Place the tomatoes in a 13 by 9-inch casserole dish. Sprinkle with salt and pepper to taste and top each with a pat of butter. Generously sprinkle the cheese over the tomatoes and broil for 10 to 15 minutes, until the tomatoes are heated through and the cheese is bubbly.