• Wash and cut the tomatoes in half. Using a knife and a teaspoon, carefully remove the center, hard to eat, being careful not to break the skin. Remove the seeds as well. Then empty the tomatoes, making sure to remove the hard center, as it will remain hard even after cooking.
• Lightly salt each tomato half and place them upside down in a colander for about 30 minutes.
• Wash, dry, and chop the herbs with a knife.
• In a bowl, mix the breadcrumbs with a pinch of salt and the finely chopped herbs.
• Add the oil and mix the breadcrumbs, running them through your fingers. Then, add a little water at a time, being careful not to make the bread too soggy.
• Fill the tomatoes.
• Cooking in a pan

  The tomatoes au gratin cooked in a pan over medium-low heat are ready after about 30 minutes. Occasionally, pour a little water into the bottom of the pan, even if it is greased with oil, to prevent the tomatoes from sticking.
• Cooking in the oven

  Preheat the oven to 190°C (374°F).

  Arrange the stuffed tomatoes in a lightly greased baking dish, placing them close together but not overlapping.

  Lower the temperature to 170 °C (338°F) and bake the tomatoes for 30-40 minutes. If, after this time, the oven seems too hot and the tomatoes are not cooked through, cover the baking dish with aluminum foil.

Tips

• I usually count 1 tomato per person. If the tomatoes are small, count two tomatoes per person. If the dish is part of a vegetable-based menu or buffet, go crazy!
• It's a little bit of work, but cherry tomatoes au gratin are amazing. It's a shame they go down like pills and are gone in no time. I recommend making them for a few special people. Or for yourself!