2 vine-ripe tomatoes, sliced about 1/4-inch thick
Extra virgin olive oil (EVOO), for drizzling
Salt and pepper
1/2 cup panko breadcrumbs
1/4 cup Parmigiano Reggiano cheese, grated
Arrange a rack in the middle of the oven. Pre-heat the broiler.
Arrange the tomatoes on a rack set over a baking sheet to allow air to circulate around them. Drizzle with EVOO and season with salt and pepper.
In a small bowl, combine the breadcrumbs and cheese. Top the tomato slices with the breadcrumb mixture. Broil the tomatoes until golden brown, about 4-5 minutes. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit www.yum-o.org.