6 firm tomatoes, cored, halved horizontally, seeds and pulp removed
3 Tbl olive oil
2-3 tsp minced garlic
1 tsp fennel seeds, lightly crushed
2 cups fresh breadcrumbs made from French bread
1/4 cup assorted herbs (such as basil, sage, rosemary and mint)
1. Sprinkle cut side of tomatoes with salt. Place cut side down on rack; let tomatoes stand 15 minutes.
Heat oil in large skillet over medium-high heat. Add garlic and fennel
and saute 1 minute. Add breadcrumbs and saute until crisp (do not let
brown) about 4 minutes. Mix herbs. Season to taste with salt and pepper.
Arrange tomatoes, cut side up, in single layer in large baking dish.
Fill with breadcrumb mixture. Bake until tomatoes softened and crumbs
are golden brown, about 15 minutes. Transfer to platter and serve.