Provencal tomatoes

1) Preheat the oven to 200C/Gas mark 5. Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.

2) In a bowl, combine the breadcrumbs, spring onions, basil, parsley, garlic, thyme and 1 tsp of salt.

3) Sprinkle the tomato halves generously with salt and pepper. Fill the cavities and cover the tops of the tomatoes with the breadcrumb mixture.

4) Bake the tomatoes for 15 minutes, or until tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.