Broiled Tomatoes

• Four 8- to 10-ounce tomatoes
• 1 teaspoon salt
• Freshly ground black pepper
• 4 teaspoons extra-virgin olive oil
• 4 tablespoons chopped fresh herbs, such as basil, thyme, marjoram, oregano, or rosemary
• 4 teaspoons fresh bread crumbs
• 4 teaspoons freshly grated Parmesan cheese

Cut off a half-inch slice from the stem end of each tomato. Remove any remaining core. Season the cut ends of each tomato with ¼ teaspoon salt. Place cut end down on a rack or paper towel. Let drain for 30 minutes. Blot dry with a paper towel. Preheat oven broiler. Line a broiler pan with foil. Place tomatoes cut side up on the prepared pan. Season with pepper to taste. Sprinkle 1 tablespoon of fresh herbs over the top of each tomato. Drizzle each tomato with 1 teaspoon olive oil. Broil until hot, and the tops begin to brown, 5 to 7 minutes.

Combine bread crumbs and cheese. Divide evenly among the tomatoes. Broil until the cheese is melted, 30 seconds to 1 minute. Serve immediately.

Makes 4 servings.