Tomatoes Provençal

• 5 firm-ripe tomatoes (each 2 1/2 in. wide; about 1 3/4 lb. total)
• 2 tablespoons olive oil
• 3/4 cup coarse fresh French bread crumbs
• 1 clove garlic, peeled and minced
• 1 tablespoon chopped parsley
• 2 tablespoons chopped fresh basil leaves
• 1 tablespoon chopped fresh chervil or more parsley
• Salt and pepper

1. Rinse tomatoes, core, cut in half crosswise, and gently squeeze out seeds. Drain cut side down on towels.
2. Pour 1 tablespoon oil into a 10- to 12-inch frying pan over medium-high heat. When oil is hot, set as many tomatoes as will fit in a single layer, cut side down, in pan. Cook, turning once, until lightly browned on both ends, 6 to 8 minutes total. Set tomatoes, cut side up, in a shallow 2 1/2- to 3-quart casserole. Brown any remaining tomato halves.
3. In a bowl, mix crumbs with remaining 1 tablespoon olive oil, garlic, parsley, basil, and chervil. Pat mixture evenly over tomatoes.
4. Broil tomatoes 4 inches from heat until crumbs are golden, 4 to 6 minutes. Add salt and pepper to taste. Serve hot or warm.

tomatoes, olive oil, bread crumbs, clove garlic, parsley, fresh basil, fresh chervil, salt

Taken from www.myrecipes.com/recipe/tomatoes-provenal (may not work)