Cooking juicy summer tomatoes seemed fruitless, but this old-school technique pays off.
Why This Recipe Works
We use vine-ripened tomatoes, sliced into planks (instead of simply halved) to create more surface area for seasoning and to allow for a more substantial topping. For the topping, we use a mixture of fresh bread crumbs, Parmesan cheese, fresh basil and parsley, and briny capers to amplify the flavor.
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