Tomates a la Provencale (Baked Tomatoes with Bread Crumbs and Garlic)

6 ripe tomatoes
3 to 4 slices slightly stale white bread (to make about 1 cup of bread crumbs)
1/2 cup fresh parsley, finely chopped
1 Tbs finely chopped fresh basil, or 1 tsp dried basil
A pinch of fresh or dried thyme
1 garlic clove, finely chopped
Salt and freshly ground black pepper to taste
1/3 cup olive oil

Cut the tomatoes in half crosswise and scoop out the seeds with a spoon or your finger. Sprinkle the insides of the tomatoes with a little salt and place them upside down on paper towels to drain for 10 to 15 minutes. Process the slices of bread in a food processor or blender until they are coarse in texture. Do not over process them. In a mixing bowl combine 1 cup of the bread crumbs, the parsley, basil, thyme, garlic, olive oil, and salt and pepper to taste. Fill each tomato half with about 2 tablespoons of the mixture, mounding it a little in the center. Place the tomatoes on a greased baking sheet and bake at 375F (190C) for 20 minutes. Serve them hot, or chill in the refrigerator for at least 1 hour and serve cold. Serves 6.