4 med.-size tomatoes
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. crumbled gorgonzola or blue cheese
Mixed greens or watercress
Balsamic vinegar

Remove stems from tomatoes and slice tomatoes horizontally in half. heat oil in large skillet over medium-high heat. Place tomatoes in skillet, round side down. Cook 3 minutes.

Sprinkle with half the salt and pepper. Turn tomatoes over; cook 3 minutes just until heated through. Sprinkle with remaining salt and pepper.

Arrange tomatoes in lightly oiled shallow 2-quart baking dish. Sprinkle tops with cheese.

To serve, bake in preheated slow oven (325 degrees) until heated through and cheese is melted, 6-8 minutes. Place on serving plates. Surround with greens; sprinkle with vinegar.