BAKED TOMATO HALVES WITH HERBS AND PARMESAN CHEESE

We love tomatoes, especially fresh from our garden. This recipe for baking halved tomatoesis a delicious and easy way to use some. It even brings out the best in the grocery store varieties that are available in the off-season. Have fun experimenting with different toppings. Fresh herbs are best, but I often use dried when I don't have the fresh on hand, and it really isn't that noticable in this recipe.

INGREDIENTS

• 2 large, ripe but firm tomatoes, halved horizontally
• Fresh or dried basil
• Fresh or dried parsley
• Salt and pepper to taste
• Freshly grated Parmesan cheese
• Olive oil

Preheat oven to 400° F. Using your finger, scoop out the seedy areas on the inside of the tomatoes, forming a hollow between the flesh segments. Squeeze the tomatoes lightly to remove excess juice. Place the tomato halves, cut side up, in a small, shallow baking dish. Sprinkle each half with the basil, parsley, salt, pepper, getting some into the hollow areas. Add some cheese on top. Drizzle a little olive oil on top. Bake, uncovered, for 30 minutes, or until the tomatoes have softened and the tops have browned. If needed, place under the broiler to further brown the top. Let cool slightly, about 5 minutes, before serving.

Notes: If you do not have large tomatoes, use 4 small tomatoes and keep whole, cutting off just the top for a cut surface. You could also use plum tomatoes.