#These tomatoes adorn any antipasti plate beautifully. They can also be served as a side dish with grilled meats or fish. For a dramatic presentation deep-fry three handfuls of parsley leaves (Be careful! Spatters badly!) and pile them on the baked tomatoes.# Preheat oven to 450 °F / 230 °C.

Cut tomatoes in half and remove all seeds. Lightly oil an ovenproof dish and place all of tomatoes cut side up. Meanwhile sauté garlic in 1 tablespoon of the oil and immediately add breadcrumbs.

Add parsley and season with salt and pepper. Cover tomato halves with the crumb mixture. Drizzle remaining oil over the tomatoes. Place sprigs of thyme between them.

Bake for about 15 minutes until tomatoes turn soft and tops sizzle.

Storage: The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.