Arrange the sliced tomatoes onto a baking pan. I used one of those Silpat liners to keep the tomatoes from sticking and make clean up a little easier.
Combine the bread crumbs and cheese in a bowl. I ended up with extra because I only used two tomatoes, but now I have more if I want to make some of these for lunch.
Top with a little olive oil and then season with salt and pepper.
Stick under the broiler about 6 inches away from the heat and broil for about 3 minutes until the bread crumbs are a deep golden brown but not burnt. Remove from oven and top with the fresh herbs and an extra little extra virgin olive oil and serve.
In Melissa's recipe, she adds the fresh herbs to the breadcrumbs and cheese mixture. I'm sure this is a better way to make this dish, I just didn't take the time to run upstairs to look at the recipe and forgot. I have to say, no one complained about my tomatoes.
I served the tomatoes with shredded chicken over rice with a homemade green mole sauce.
There was also some leftover corn off the cob and a little sauteed spinach. And then there was a little "last chance" chardonnay wine to go with it. What a great meal!