1. Preheat the oven to 180 °C; halve the tomatoes horizontally, scoop out some of the seeds with a teaspoon, salt the cut sides lightly and leave them upside down to drain for 15 minutes.
2. Mix the breadcrumbs with the parmesan, the very finely chopped garlic and parsley, the oregano, a little pepper and 2 tablespoons of olive oil into crumbs that feel like damp sand.
3. Arrange the tomato halves cut side up in a lightly oiled baking tin.
4. Pile the crumbs onto each one, press down a little and drizzle with the remaining olive oil.
5. Bake for 30-35 minutes until the tomatoes are soft and the tops are golden and crisp.
6. Leave to cool for a few minutes and serve hot or warm.
Tip: Choose ripe but firm, fleshy tomatoes; draining them keeps the crumbs from going soggy, and in summer they're also great with cold roast meat.
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