1 lb. bacon slices
1 lg. onion, chopped
8 oz. Gruyere cheese, grated
1/2 c. minced fresh parsley
2 tbsp. chopped fresh basil or 2 tbsp. dried, crumbled
6 lg. beef steak tomatoes cut in 1/2" thick slices
Salt & pepper to taste

Fry bacon in heavy skillet over medium heat until crisp. Drain bacon on paper towel. Pour off all but 1/4 cup bacon drippings. Add onions to drippings and saute until very soft, about 12 minutes. Transfer to medium bowl. Crumble in bacon. Mix in cheese, parsley and basil. (Can be prepared 1 day ahead and refrigerated.)

Preheat broiler; arrange tomatoes on broiler proof platter, overlapping slightly. Season with salt and pepper. Top each slice with bacon mixture. Broil until cheese just melts. Serve warm or at room temperature.