BROILED DEVILED TOMATOES
3 garlic cloves, mashed to a pasate
1 T Dijon-style mustard
1/2 t dry mustard
2 T olive oil
4 small tomatoes, halved crosswise
In a bowl combine the garlic, the Dijon-style mustard, the dry mustard and salt and pepper to taste and add the oil, drop by drop, stirring. Put the tomatoes in a buttered gratin dish, sprinkle them with the salt and pepper and spread them with the mustard mixture. Broil the tomatoes under a preheated broiler about 3 inches from the heat for 1 minute or until the tops are bubby and golden.
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