Green Tomatoes

[hotwine]

Can't help with green ones; I'd put 'em on the kitchen counter and let 'em ripen.

But with a big fat ripe tomato - cut off the top and fill with grated Parmesan cheese and bake at 350 until the cheese browns slightly at the edges. Serve it with the steak like it was a poached egg. The tomato's skin, toughened by heat, will hold it together so it can be carved with a steak knife. Dee-lish.