4 lg. tomatoes
1 1/2 tsp. salt
1/4 c. bread crumbs
1/2 c. crumbled blue cheese, or grated Cheddar
2 tbsp. butter

Cut tomatoes in half crosswise. Sprinkle cut side with salt, bread crumbs and cheese. Dot with butter. Place on grill 4 inches from medium coals; cover loosely with aluminum foil, "tent" fashion. Cook about 10 minutes or until heated through. Serves 8. (For herb topping use crushed oregano leaves, crushed basil leaves and drizzle olive oil over the top rather than butter. Omit the cheese.)