Broiled tomatoes with parmesan recipe

I know that the tomatoes will soon be gone, but I'm trying to enjoy as many as I can before they disappear.  I've been eating a ton of them in salads because, to me, a salad isn't really a salad unless it has delicious tomatoes on top.  I also enjoy cooked tomatoes, but I never think to make them.  While I was looking at the mix of heirloom and "non-heirloom" ("traditional"? "standard"?) tomatoes on my counter, I realized that I have never had broiled heirlooms.  So, I mixed them together in an extremely simple broiled tomatoes dish.

This was simple, but amazing.  I love the way that the cooked tomato taste is completely different, but equally delicious.  The tomatoes virtually melt in your mouth, too.  I love the heirlooms and, as with raw ones, the green zebras were my favorites.  The bit of cheese on top was the perfect complement, and this is an ideal accompaniment for just about any meal.

Broiled tomatoes with parmesan (adapted from "Vegetables Every Day" by Jack Robbins)
(Printable version)

1/2 cup shredded parmesan cheese
salt and pepper to taste
4-5 tomatoes, sliced in half

Mix the cheese, salt, and pepper in a small bowl.  Place tomatoes in a baking dish and sprinkle the cheese mixture over them.  Broil them (ideally on a rack about 6 inches away from the heating element) for about 5 min, or until the tops brown.  Serves 4.