Notes: Serve with grilled fish, chicken, or beef.
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.