Grilled Tomatoes with Rosemary and Dill

6 large ripe red tomatoes, cored and sliced in half horizontally
¼ cup olive oil
3 teaspoons rosemary
2 teaspoons dill
12 teaspoons grated kefalotyri cheese
Salt and pepper to taste

1. Arrange tomatoes, cut side up in a baking dish. Pour olive oil onto tomatoes, letting some fall into the dish.
2. Sprinkle with rosemary, dill, and cheese. Season with salt and pepper.
3. Broil until topping begins to brown (about 5 minutes).
6 SERVINGS