Tomatoes Provencal

• 4 large ripe tomatoes, cut in half
• 2 tablespoons olive oil
• 12 cup fine dry breadcrumb
• 4 garlic cloves, minced
• 12 cup fresh parsley, chopped
• 12 teaspoon dried thyme
• 12 teaspoon salt
• 14 teaspoon pepper

1. Preheat oven to 450.
2. Gently squeeze tomato halves to extrude most of the seeds.
3. Set, cut-side up, in a small baking dish.
4. In a small bowl, mix olive oil, bread crumbs, garlic, parsley, thyme, salt and pepper.
5. Spoon bread crumb mixture over the top of each tomato, dividing equally.
6. Bake 10-15 minutes, until topping turns light brown.
7. Serve hot or at room temperature.

tomatoes, olive oil, breadcrumb, garlic, fresh parsley, thyme, salt, pepper

Taken from www.food.com/recipe/tomatoes-provencal-249638 (may not work)