5 firm-ripe tomatoes (each 2 1/2 in. wide; about 1 3/4 lb. total)
2 tablespoons olive oil
3/4 cup coarse fresh French bread crumbs
1 clove garlic, peeled and minced
1 tablespoon chopped parsley
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh chervil or more parsley
Salt and pepper
How to Make It
Rinse tomatoes, core, cut in half crosswise, and gently squeeze out seeds. Drain cut side down on towels.
Pour 1 tablespoon oil into a 10- to 12-inch frying pan over medium-high heat. When oil is hot, set as many tomatoes as will fit in a single layer, cut side down, in pan. Cook, turning once, until lightly browned on both ends, 6 to 8 minutes total. Set tomatoes, cut side up, in a shallow 2 1/2- to 3-quart casserole. Brown any remaining tomato halves.
In a bowl, mix crumbs with remaining 1 tablespoon olive oil, garlic, parsley, basil, and chervil. Pat mixture evenly over tomatoes.
Broil tomatoes 4 inches from heat until crumbs are golden, 4 to 6 minutes. Add salt and pepper to taste. Serve hot or warm.