Ingredients

• 4 tablespoons olive oil
• 3 large ripe tomatoes
• Coarse salt and freshly ground black pepper
• 1 to 1 1/2 cups fresh bread crumbs
• 3 tablespoons freshly grated Parmesan
• 2 to 3 tablespoons coarsely chopped parsley
• 2 tablespoons finely chopped shallot
• 1 teaspoon herbes de Provence

Instructions

1. Place rack in upper third of oven and heat to 400 degrees F.
2. Lightly brush the inside of a shallow baking dish with 1 teaspoon oil.
3. Core tomatoes and halve crosswise. Over a bowl, squeeze each 1/2 gently to force out seeds and juice. With fingers, remove any remaining seeds. Arrange in prepared baking dish, cut side up. Season with salt and pepper.
4. Combine bread crumbs, Parmesan, parsley, shallot, and herbes de Provence in a medium bowl. Add 2 tablespoons oil and toss to moisten bread crumbs. Season with salt and pepper.
5. Spoon stuffing into tomato halves, pushing it down into cavities and mounding it on top. Drizzle a scant teaspoon oil over the top of each 1/2.
6. Bake until topping is golden and tomatoes are hot, but still keep their shape, about 20 minutes. Serve hot in baking dish, or transfer to a platter.