1/2 Photos of Squashed Tomatoes
Kumquat the Cat's friend's Note:
Almost too simple to post, but really yummy. Super easy to make. Broiling (or grilling) these and then squashing them to release their juices make them taste sweet and luxurious. From a food article in the Sunday New York Times, by Amanda Hesser. Her friend taught her how to do this.
My Private Note
Units: US | Metric
- 1Heat the broiler or grill. Set the cooking rack 3 inches from the heat.
- 2Place the tomatoes on a rimmed baking pan. Broil until they soften and the skins start to blister and split, about 2 minutes. Using tongs, flip the tomatoes and broil until blistered but not totally soft, 2 minutes more.
- 3Transfer the tomatoes to a serving dish and lightly squash with a fork so some of the juices run out. (Be careful to avoid splattering.) Sprinkle with oil, salt, pepper and chili and fold gently to combine. Serve over toasted country bread that has been rubbed with a garlic clove.
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Nutritional Facts for Squashed Tomatoes
Serving Size: 1 (300 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 239.4
- Calories from Fat 41
- Total Fat 4.6 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 401.7 mg
- Total Carbohydrate 42.8 g
- Dietary Fiber 4.7 g
- Sugars 6.4 g
- Protein 7.7 g