2 large tomatoes
1/2 cup croutons
1/4 cup crumbled goat cheese
1/4 cup sliced pitted kalamata olives
2 tablespoons vinaigrette or Italian salad dressing
2 tablespoons chopped fresh thyme or basil
Preheat oven grill
Cut tomatoes in half crosswise. Use your finger to push out and discard seeds; use a paring knife to cut out the pulp, leaving 2 shells.
Chop pulp, and transfer to a medium bowl. Place hollowed tomatoes, cut sides down, on a paper towel; drain 5 minutes.
Add croutons, goat cheese, olives, dressing, and thyme or basil to pulp; mix well.
Mound mixture into hollowed tomatoes.
Place tomatoes on a baking sheet and grill 4-5 inches from heat until hot and cheese melts (about 5 minutes).