Broiled Fennel With Tomatoes and Parmesan Cheese

• 2 unblemished fennel bulbs, about 1/2 pound each
• 2 tablespoons olive oil
• Salt and freshly ground pepper to taste
• 4 small plum ripe tomatoes
• 4 tablespoons grated Parmesan or Romano cheese
• 2 tablespoons finely chopped fresh herbs like basil, parsley or rosemary (if rosemary is used, only 1 tablespoon)

1. Preheat the broiler to high.
2. Trim the fennel, leaving the bulbs intact.
3. Cut each bulb lengthwise into 1/4-inch-thick slices.
4. Arrange the slices in one layer in a baking dish.
5. Brush the fennel with 1 tablespoon of the oil.
6. Sprinkle the fennel with salt and pepper.
7. Put the fennel slices under the broiler about 6 inches from the heat.
8. Broil 5 minutes.
9. Turn the slices and cook 3 minutes more.
10. Meanwhile, core and halve the tomatoes.
11. Season with salt and pepper.
12. Arrange the tomatoes, cut side up, around the fennel.
13. Brush with the remaining 1 tablespoon of oil.
14. Sprinkle the fennel and tomatoes with cheese.
15. Broil 2 minutes and sprinkle with the herbs.
16. Serve.

fennel bulbs, olive oil, salt, plum, romano cheese, fresh herbs

Taken from cooking.nytimes.com/recipes/4329 (may not work)