I slice the tomatoes in 1/4" or 3/8" slices horizontally. Even the part that has a hole in it from coring out the stem. Put them on a sheet of aluminum foil on top of a cookie sheet. Sprinkle shredded parmesan cheese on top...I like the whole top covered with cheese, but it really is a matter of taste. Put them under the oven's broiler about 6" down from the heat and broil them until the cheese turns a light brown. The tomatoes will get hot, but not mushy. I usually serve them with steak and pull the skins off while they are on the plate while eat them. The skin sort of corrals the tomato so that they don't get all over the place. Yummy!