This recipe is from French Women Don't Get Fat by Mireille Guiliano. Here is an excerpt from the book... Although you can find tomatoes year-round in France, too, they just aren't the same as they are in season, which runs June through September. In summer, my family used to eat tomatoes at least twice a week, but typically three or four times, in different raw preparations for full flavor. In this recipe, a bit of cheese makes for a heartier dish, which means the meal or fish portion later in the meal can be smaller or eliminated. We almost always had some fresh goat cheese from a local farm, but you can add mozzarella as in Italy or Feta as they do in Greece. (We ate this as the main course, with some garlic bread).