Don't prepare too far ahead of time, since the juice from the tomatoes will collect in the bottom of the dish and dilute the cheese.

6 tomatoes, sliced
3 lbs. fresh basil or 1/2 tbsp. dry basil leaf
Salt and fresh pepper
1/2 c. cheddar cheese, grated or Velveeta

Place tomatoes in shallow greased casserole or greased baking pan. Sprinkle with grated cheese or thin slices of Velveeta. Sprinkle cheese topped tomatoes with basil, salt and pepper. Bake in moderate oven only long enough to heat thoroughly or until cheese is a little bubbly. Over cooking will make tomatoes runny.

Microwave - cover with plastic wrap; tomatoes with cheese and spice. Lay on microwave-proof dish. Cook 45-60 seconds, turn 1/2, then 20-30 seconds more. No standing time.