|3 large||tomatoes, ripe but firm|
|Salt and freshly ground pepper, to taste|
|1-1/2 cups||fresh bread crumbs (see Note)|
|2 tablespoons||minced shallots|
|1 teaspoon||dried herbes de Provence|
|3 tablespoons||Parmesan cheese, grated|
|2 -1/2 tablespoons||parsley, chopped|
|4 tablespoons||olive oil|
Preheat oven to 400 F. Lightly grease a 2-quart baking dish with olive oil.
Cut tomatoes in half horizontally, and remove the pulp and seeds with a spoon or scoop. Reserve the pulp and seeds in a bowl. Arrange the tomatoes, cut side up, in baking dish. Season with salt and pepper.
In a medium mixing bowl, combine bread crumbs, shallots, herbs, Parmesan, and parsley. Stir to combine. Drizzle mixture with 3 tablespoons of olive oil, tossing well to moisten crumbs evenly. Divide the mixture between the tomato halves, pressing the mixture down into the tomato cavity and mounding the mixture on top. Drizzle the remaining tablespoon of oil over the top of each filled half.
Bake in preheated oven 15 to 20 minutes, until the top is golden brown and tomatoes are hot but still holding their shape. Serve hot. Makes 6 servings, as a side.