Crunchy-Topped Broiled Tomatoes

Crunchy-Topped Broiled Tomatoes

SERVES 2 TO 6

Even if tomatoes are of the highest order, when high-temperature broiled they can turn a bit sour in the heat and become soggy when the excess water hasn't had time to cook off. The simple solution seems obvious to me now: All you have to do is get rid of the juicy seeds and add the merest pinch of sugar to each tomato half before cooking. These are great as they are, warm and upright on a pretty plate with some simply steamed and lemon-dressed vegetables. They are also wonderful served Luisa Weiss style, turned upside down, peel pinched off, and gently pressed onto a slice of grilled crusty wheat bread drizzle with some good olive oil and sprinkle with some coarse salt and fresh black pepper, and eat.

• 6 perfectly ripe round tomatoes
• Pinch of sugar
• ¼ cup (45 g) chopped almonds
• 6 cloves garlic, chopped
• 3 tablespoons olive oil, plus more for drizzling
• 3 large sprigs fresh basil, or 6 sprigs fresh flat-leaf parsley, tough stems removed
• Kosher salt and freshly ground black pepper
• 3 tablespoons finely grated Parmesan cheese
• Coarse sea salt

1. Preheat the broiler and set a rack 6 inches (15 cm) from the heat source. Line a small baking sheet with aluminum foil.
2. Cut each tomato in half horizontally and gently sweep out the seeds. Set them, cut side up, on the prepared baking sheet. Sprinkle each half with a tiny pinch of sugar.
3. In a mortar, pound the almonds, garlic, oil, basil, 1 3/4 teaspoons kosher salt, and a couple of grindings of pepper into a very chunky paste. Stir in the cheese. Use a small spoon to divide the mixture among the tomato halves.
4. Broil until the topping is nicely browned and the tomatoes are just soft, 5 to 7 minutes. Drizzle with a little more oil, sprinkle very lightly with coarse salt, and serve warm or at room temperature.