Grilled Tomatoes With a Parmesan and Olive Cornbread Stuffing.

I have had great success using these delectables as accompaniments to main dishes, or as piéces de resistance in their own rights. (Two of these tomatoes and a bowl of soup make for a hearty lunch or light dinner.) The tender, juicy tomato shell titillates the taste buds, while the olives and parmesan enliven the cornbread without overpowering its hominess--a dish that is filling, but never cloying.

These may be prepared well beforehand, but should be consumed immediately after baking.

To have:

• 1 medium bread or brownie pan
  tinfoil

  oven

To get:

• 4 medium, ripe tomatoes*
  1/2 cup parmesan cheese

  1/4 cup drained and chopped green olives

  2 1/2 cups prepared, plain cornbread (Pepperidge Farm's works best.)

  2 tablespoons olive oil

  2 tablespoons white wine (you may substitute an equal amount of chicken or vegetable broth)

  2 garlic cloves, peeled and crushed

  1 1/2 teaspoons basil

*NOTE: Although it is fairly difficult to procure vine-ripened tomatoes in winter, they taste much better than their hothouse brethren.

To do:

1. Preheat oven to 350*F.
2. Cut off the top 1/5 of each tomato horizontally. Scoop out pulp with a spoon, keeping them to the side (make sure not to pierce the skin).
3. Prepare the stuffing according to package directions.
4. Combine the olives, oil, wine, cheese, garlic, basil, and stuffing. Add a sufficient amount (about 1/6 cup) of the tomato innards' juice to bring the mixture to a thick, even consistency.
5. Fill the tomatoes with the mixture and place them in pan. Sprinkle a little extra cheese on each, then cover pan with tinfoil.
6. Bake for 15­20 minutes, or until tomatoes are soft, but not breaking.
7. Serve immediately.

YIELDS: 4 servings as an accompaniment, 2 as a main course. PREPARATION TIME: 15 minutes. COOKING TIME: 20 minutes.