Gratineed Tomatoes with Asiago and Fresh Herbs

As I previously mentioned, my mother-in-law has had a huge crop of tomatoes this year.  One of the recipes I tried with them is this one.  It is so simple and a great summer/fall side dish.  I have made this several times.  Surprisingly I have only taken one picture of them, and that was on Bill's phone.  I guess I have been so excited to eat them every time that I haven't had time to think about taking a picture.  They are pretty good to say the least.

Gratineed Tomatoes with Asiago (or Parmesan) and Fresh Herbs
From: The Bitten Word

Ingredients:
Olive Oil
3 medium beefsteak tomatoes, sliked 1/4 inch thick
Kosher salt and freshly ground black pepper
1/4 cup coarse fresh breadcrumbs
1/4 cup finely grates Asiago cheese (I used Parmesan Cheese)
1 Tbsp chopped fresh flat-leaf parsley
1 tsp coarsely chopped fresh thyme

Direction:
1. Turn on broil in oven.  Lightly oil baking dish.  Arrange the tomato slices in the baking dish in a single, slightly overlapping layer. Sprinkle with 1/4 tsp salt.

2. In a small bowl, mix together the breadcrumbs, cheese, parsley, thyme, 2 tsp. olive oil, a pinch of salt, and 1/8 tsp pepper.  Sprinkle breadcrumb mixture evenly over the tomatoes.

3. Broil until the breadcrumbs are a deep golden brown, 2-3 minutes.  Drizzle with more olive oil and serve immediately.