This is a straightforward homemade version of Ruth’s Chris Broiled Tomatoes — fat juicy tomato halves, loaded with buttery breadcrumbs and parmesan, then blasted under the broiler till golden and sizzling. Comes together in 30 minutes. Tastes like you know what you’re doing.
Jump to RecipeQuick Summary
- Prep time: 10 mins
- Cook time: 20 mins
- Flavor: savory, buttery, slightly tangy
- Great for: steak night sides, bougie brunch, potlucks where you flex a little
Why I Like This Recipe
Honestly? I made this because I had tomatoes that were like… on the edge. You know that sad tomato moment? Anyway, this recipe turned them into little crispy flavor bombs. The buttery crumbs. That parmesan on top. You’ll wanna eat them straight off the tray, no judgment.
Ingredients
- 4 large ripe tomatoes
- 1 cup fresh bread crumbs
- ¼ cup melted butter
- 2 tbsp grated parmesan cheese (plus more for topping)
- ½ tsp Italian seasoning
How To Make Steak House Broiled Tomatoes
- Prep the tomatoes: Wash, dry, slice in half crosswise. Pluck those stems off.
- Make the topping: In a bowl, toss the breadcrumbs with melted butter, parmesan, and seasoning. Smells amazing already.
- Top ‘em: Lay tomato halves cut-side up on a broiler pan. Spoon the crumb mix evenly on top. Be generous.
- Broil round one: Pop the pan under the broiler (10 inches from heat). Go for 2–3 mins. Keep an eye — the topping should just start to brown.
- More cheese: Sprinkle on extra parm. Because duh.
- Broil round two: Another 2–3 mins till the top is browned, bubbly, borderline crispy.
- Serve immediately — or eat them in the kitchen standing up like I did.
Tips for Success
- Use ripe but not mushy tomatoes — they need to hold their shape.
- Fresh breadcrumbs hit different — but panko works too.
- Don’t walk away from the broiler. These turn fast.
- Want more crunch? Add a little crushed cracker or panko to the mix.
- These are best fresh — don’t plan to make ‘em hours ahead.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheat: Broil again or use the oven — microwave makes them mushy.
- Freezer: Nah. They won’t survive.
FAQs
Sure — use vegan butter and sub the cheese. Still solid.
Not really — you want big boys for this one.
Use a baking sheet lined with foil and a wire rack if possible.
Totally. Fresh basil or thyme would be dreamy.
A little! Juicy center, crispy top — that’s the magic.
Common Mistakes and How to Dodge Them
- Underripe tomatoes → No flavor, no juice. Go ripe but firm.
- Burnt topping → Don’t step away from the broiler. Seriously.
- Soggy bottom → Use a rack or broiler pan if you can. Keeps airflow.
- Not enough topping → Pile it on. Trust me.
- Skimping on cheese → Don’t. This isn’t the time for that.
Nutrition Facts (Per Serving – 1/2 tomato)
- Calories: ~130 kcal
- Fat: 9 g
- Carbs: 10 g
- Protein: 3 g
- Sodium: 180 mg
- Sugar: 3 g
- Fiber: 1 g
Steak House Broiled Tomatoes Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes130
kcalThick, juicy tomato halves topped with buttery crumbs and broiled to golden cheesy perfection — fancy steakhouse energy, zero effort.
Ingredients
4 large ripe tomatoes
1 cup fresh bread crumbs
¼ cup melted butter
2 tbsp grated parmesan cheese (plus more for topping)
½ tsp Italian seasoning
Directions
- Wash and halve tomatoes
- Mix breadcrumbs, butter, cheese, herbs
- Top tomatoes generously
- Broil 2–3 mins, add more cheese
- Broil again till browned
- Serve hot and crispy
Notes
- Keep a close eye on the broiler.
- Use fresh breadcrumbs for best texture.
- Serve immediately — they’re best hot.
