NOTES:

• This works better if served warm, rather than piping hot. The insides of the tomatoes become hotter than the coating, so if you don't let them cool down a little, the hot tomato juices could burn your mouth.
• The optional butter goes a long way for flavor

1. Core the toamtoes, and slice them laterally into thick rounds (1/2 inch or more).
2. On a large plate, combine the flour, cornmeal, and dried herbs with a big pinch of salt and some black pepper. Stir until well blended, then dredge the tomato slices in this mixture, pushing as much of the dry mixture as you can into the crevices of the tomatoes.
3. Place a large, deep skillet over medium heat. After about a minute, add 1 tablespoon of the olive oil, and swirl to coat the pan. If you like, you can also melt in some butter.
4. Add the tomatoes to the pan, sautéing on each side for about 10 minutes, or until crisp and lightly browned. Transfer to a large plate, and wait about 5 to 10 minutes to serve.
5. If you wish to add the cheese, preheat the broiler, and use another tablespoon of olive oil to coat a baking pan or gratin dish. Arrange the tomatoes close together (touching okay) in the prepared pan or dish. Sprinkle lightly with cheese, and broil for just a few minutes, or until golden. Cool for about 10 minutes before serving.