Parmesan-Glazed Tomatoes

Courtesy of Mary Engelbreit's Queen Of The Kitchen Cookbook

This is a great way to use up tomatoes that aren't perfectly ripe. The combination of baking and broiling greatly intensifies their flavor and gives them an enticing glaze.

Serves 6

3 medium tomatoes, cut into 3/4-inch slices
3 tablespoons mayonnaise
3 tablespoons freshly grated Parmesan cheese
1 teaspoon Dijon mustard
2 tablespoons finely chopped fresh parsley
2 teaspoons finely snipped fresh or freeze-dried chives
Salt and freshly ground pepper

1. Preheat the oven to 400 degrees.

2. Arrange the tomatoes in a nonreactive baking pan or on a broiler pan large enough to hold them in a single layer.

3. In a small bowl, combine the mayonnaise, 2 tablespoons of the Parmesan, the mustard, 1 tablespoon of parsley, and the chives. Season with salt and pepper to taste. Spread the mayonnaise mixture on the tomatoes and sprinkle with the remaining 1 tablespoon of Parmesan.

4. Bake the tomatoes for 10 minutes, or until headed through.

5. Turn on the broiler. Broil the tomatoes 4 to 6 inches from the heat source for about 2 minutes, or until the topping is golden and bubbly. Sprinkle with remaining 1 tablespoon parsley and serve hot.