Tomates à la provençale

• 12 tomatoes, halved and de-seeded
• 2 tablespoons olive oil
• 4 cloves

Fry the tomatoes briefly on both sides in some oil. Arrange them, cut side up, in a roasting tin. Sprinkle each one with a mixture of the garlic, parsley, breadcrumbs, thyme, salt and pepper. Bake in a hot oven, gas mark 6, 400°F (200°C), for 10 minutes. Serve hot with roast meat.