1. Wipe the tomatoes clean with a damp cloth. Cut each tomato in half crosswise. From the rounded (bottom) side of each half, cut off a thin slice so the half sits flat and presents an even surface.
2. Sprinkle the cut faces and sides of each half generously with salt and pepper.
3. Bread each half using the standard bound-breading technique: dredge in fine dry breadcrumbs, dip in beaten egg (coating fully), then dredge in breadcrumbs a second time. Press lightly so the crumbs adhere.
4. Preheat a broiler or grill to high. Place the breaded tomato halves in a well-buttered broiler basket or wire broiler rack.
5. Broil 3–4 inches (7.5–10 cm) from the heat source for 6–8 minutes, until the crumb coating is deep golden brown and crisp, the tomato flesh feels tender when pressed lightly with a spatula, and the juices just begin to bubble at the edges. Do not flip unless the broiler is very uneven.
6. Transfer carefully to a warmed plate and serve immediately.
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