Tuesday, January 12, 2010
Broiled Tomatoes with Millet and Pepperoni
This is one of my favorite light lunch recipes. It is a simple dish that can be made in under 30 minutes with minimal prep. I use grape or cherry tomatoes, but any smallish tomato would work. I like to broil the tomatoes until they are only just warm and fragrant. I also like the millet in this dish, but pasta would work well too.
12 cherry tomatoes, halved
1 tbsp. olive oil
1 clove garlic, minced
parsley, salt and pepper to taste
2 - 3 slices Applegate Farms pepperoni, sliced
1 cup hot cooked millet
Toss the halved tomatoes with the olive oil and the garlic. Add the parsley, salt and pepper to taste. Place in a small oven-proof dish.
Top tomatoes with sliced pepperoni. Broil for a couple of minutes, until garlic is fragrant and tomatoes are slightly softened.
Place the cooked millet in a serving dish. Top with tomato mixture. Makes 1 generous serving.