1/2 c. finely chopped fresh parsley leaves
1/2 tbsp. minced garlic
1 c. loosely packed fresh basil leaves, chopped fine
3 lg. tomatoes (about 1 1/2 lbs.) cored and each tomato cut crosswise into 3 slices
Coarse salt to taste
Freshly ground pepper to taste
1/4 c. fine fresh bread crumbs
1/3 c. extra virgin olive oil (available at specialty food shops, natural food stores and some supermarkets)
Sugar to taste
Chopped onions to taste
Grated Romano cheese

In a small bowl combine well the parsley, the basil and the garlic. Arrange the tomatoes in an oiled shallow baking dish large enough to hold them in one layer, sprinkle them with the salt and the pepper, and top them with the parsley mixture, spreading it evenly. Sprinkle the tomatoes with the bread crumbs and grated Romano cheese, drizzle them with the oil, and bake for 10 to 15 minutes or until the tops are golden. Serves 4.