tomatoes. Heat the oil in a frying pan and fry the tomatoes, cut face
down, for about 10 minutes over a gentle heat. While they are cooking,
prick their skins. Then turn them over and continue frying over a low
heat. When cooked, lift them out carefully and arrange on an ovenproof
dish, cut faces up. Cover with a layer of chopped garlic, herbs and
breadcrumbs, season well and pour the remaining juices from the pan
over. Bake in hot oven (200C, 400F, Gas 6) for 5 minutes.