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Recipe for :

Sherried Broiled Tomatoes

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.


4 large tomatoes, ripe but firm
1/4 cup dry sherry
1/2 tsp salt
1/4 tsp pepper
1 tsp dried oregano or thyme
8 Tblsp mayonnaise
1/4 cup grated Parmesan cheese

  • Preheat oven to 300ºF
  • Cut tomatoes in half, place in a shallow baking dish, cut side up, and prick with a fork.
  • Sprinkle with sherry, allowing it to be absorbed into pulp. Sprinkle with salt, pepper and oregano or thyme.
  • Place in the oven for about 5 minutes. Remove from the oven and turn heat to broil.
  • Top tomato halves with mayonnaise, then dust with Parmesan cheese.
  • Broil until lightly browned.

Serves 4

Shirley Cline