Cut tomatoes in half and salt cut sides and then place them upside down on a plate for 15-20 minutes to let some of the water drain out.
Preheat oven to 220° C / 425° F
Mix crushed garlic, breadcrumbs, parsley and herbes de Provence with parsley in a bowl, or place it in a mixer and blend it together. Stir in just enough olive oil to coat (you can add more later if you like)
Heat up a non-stick fry pan with a little bit of oil and when it's nice and hot, place tomatoes cut side down for 2 minutes
Remove tomatoes from the pan and place cut side up in an oven-safe dish and give a light sprinkling of salt and pepper before covering each tomato with the parsley mixture
Cook in the oven for 20 minutes
Serve nice and hot with your favourite meal
