Tomatoes a La Provencale

Preheat oven to 400 degrees. Remove the stems and cut the tomatoes in half crosswise. Gently press out juice and seeds. Sprinkle lightly with salt and pepper.

Blend the remaining ingredients with 1/4 teaspoon salt and a big pinch of pepper. Fill each tomato half with a spoonful or two of the mixture. Sprinkle with a few drops of olive oil.

Arrange the tomato halves in a shallow, oiled roasting pan; do not crowd them. Bake for 10-15 minutes, or until the tomatoes are tender and the bread-crumb filling has browned slightly.