Makes 2 servings. Recipe from Carlos Betancourt of Ruth’s Chris Steak House.
1 large (4x4-inch) ripe tomato
2 tbls. sugar
6 tbls. salted butter, cut into bits
Chopped parsley for garnish
1. Heat oven to broil. Cut tomato in half horizontally and lightly score tops. Spread top of each tomato half with 1 tablespoon sugar and 3 tablespoons butter.
2. Broil until the tops of the tomatoes caramelize. Sprinkle with parsley and serve.