Baked Tomatoes with Herbed Breadcrumbs

Preheat oven to 375°F (190°C).

Wash and core the tomatoes. Cut them in half horizontally.

In a medium mixing bowl, combine breadcrumbs, minced garlic, chopped parsley, chopped basil, dried oregano, Parmesan cheese (if using), salt, and pepper.

Add 2 tablespoons of olive oil to the breadcrumb mixture and stir until evenly moistened. If using Panko breadcrumbs, you can toast them in a dry skillet over medium heat for 2-3 minutes before adding them to the bowl. Stir often to prevent burning. Let cool slightly before mixing with the other ingredients.

Arrange the tomato halves cut-side up in a lightly oiled baking dish.

Drizzle the remaining 1 tablespoon of olive oil over the tomatoes.

Spoon the breadcrumb mixture evenly over the tomato halves, pressing lightly to help it adhere.

Bake for 25-30 minutes, or until the tomatoes are tender and the breadcrumbs are golden brown.

Let cool slightly before serving.