4 med. size firm ripe tomatoes
1 tsp. sugar
1/2 tsp. basil
1 c. soft bread crumbs (2 slices)
2 tbsp. melted butter
1/4 c. crumbled blue cheese
1/4 c. chopped stuffed green olives

1. Halve tomatoes crosswise; sprinkle with sugar and basil; pierce each with a fork to let sugar melt in. Place on rack in broiler pan.

2. Broil 4 to 6 inches from heat, 3 minutes or just until bubbly.

3. Toss bread crumbs with melted butter in a small bowl; stir in blue cheese and olives. Spoon over hot tomatoes. Broil 2 minutes longer, or until topping is toasty brown.

NOTE: For a perky garnish, halve cherry tomatoes; top each half with a dot of blue cheese. Heat in broiler just until hot.