1 tomato per person
salt and fresh cracked black pepper
extra virgin olive oil
grated Parmesan or an Italian mix cheese
fresh basil or thyme leaves for garnish
Slice each tomato into 1/2 inch slices. You can use the ends, too. Lay them out on a rimmed baking sheet.
Sprinkle the tomatoes with salt and pepper, and then lightly drizzle them with olive oil.
Top each tomato with a generous portion of grated cheese.
Slide the pan under the broiler with the rack on the highest setting and watch carefully, the cheese will turn browned and bubbly very quickly.
Serve the tomatoes immediately, with a sprinkle of fresh or dried herbs.