Broiled Tomatoes

• 4 small red ripe plum tomatoes
• 2 tablespoons fresh bread crumbs
• 2 tablespoons grated Gruyere or Parmesan cheese
• Salt and freshly ground pepper to taste
• 2 tablespoons olive or vegetable oil

1. Preheat broiler to high.
2. Core tomatoes and slice them in half.
3. In a small bowl, blend the bread crumbs and cheese.
4. Place tomatoes in a baking dish large enough to hold them in one layer.
5. Sprinkle salt and pepper evenly over the tomatoes, along with the bread crumb and cheese mixture.
6. Dribble oil over all.
7. Place tomatoes under broiler for about 5 minutes.
8. Serve with liver and potatoes.

red ripe plum tomatoes, bread crumbs, gruyere, salt, olive

Taken from cooking.nytimes.com/recipes/4285 (may not work)