Three (14 1/2-ounce) cans whole tomatoes, drained – any variety including Italian plum Salt and pepper 1/2 cup (1 stick) unsalted butter 1 1/2 cups freshly grated Parmesan
Place the tomatoes in a 13 by 9-inch casserole dish. Sprinkle with salt and pepper to taste and top each with a pat of butter. Generously sprinkle the cheese over the tomatoes and broil for 10 to 15 minutes, until the tomatoes are heated through and the cheese is bubbly.
