Start with very ripe tomatoes (although green, this one is of the heirloom variety and is indeed ripe).
The printable recipe can be found here.
Broiled Heirloom Tomatoes with Panko, Parmesan, and Parsley
2 large, very ripe tomatoes (any variety), carefully cut into 1/4" slices
3-4 grape tomatoes, sliced
1/2 cup unseasoned panko breadcrumbs
1/8 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon melted unsalted butter
1/8 cup grated Parmesan cheese
1/2 teaspoon chopped fresh parsley
1 tablespoon olive oil
Grease an oven-safe platter with a small amount of olive oil. Arrange the sliced tomatoes on the platter.
Preheat broiler to 500 degrees F. Set an oven rack about 8 inches from the heating element.
Mix together the breadcrumbs, salt, pepper, and melted butter. Sprinkle breadcrumb mixture on top of the tomatoes. Sprinkle Parmesan on top of the breadcrumbs, followed by the parsley. Drizzle the olive oil over the Parmesan/parsley layer.
Carefully set platter in oven, ensuring the plate is at least 8 inches from heating element. Broil for 6-10 minutes (all ovens heat differently, so start checking the dish at 6 minutes).