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Tomatoes Provençale

 6 firm ripe fleshy tomatoes (round, beefsteak tomatoes are best-- about the size of an apple)
 1/4 cup olive oil or melted butter
 1/2 cup fresh bread crumbs 
 2 tbsp minced fresh basil leaves 
 2 tbsp minced fresh parsley leaves 
 1 clove garlic, mashed
 Salt and pepper
 Pinch of thyme

Heat the oven to 400ºF. Remove the stems of the tomatoes. Cut a ½ inch slice from the top of each tomato. Squeeze out seeds and juice. Add salt and pepper. Save the tops and pulp for another use, like a juice.


Blend the rest of the ingredients together in a bowl. Fill each of the tomatoes with the mixture. Sprinkle the tomatoes with olive oil. In a baking or gratin dish arrange the tomatoes not too close from each other
Bake the tomatoes in the oven at 400º for 15 minutes max. Serve as a starter or as a side dish.