preparation

1. Preheat oven to 350°F. Cut each tomato horizontally into two halves. Scoop out the seeds, and then place tomato halves cut-side down onto a double thickness of paper toweling and let drain for 30 minutes.

2. Meanwhile, in a blender or food processor, make crumbs of the whole-wheat bread. In a bowl, combine the breadcrumbs, Parmesan cheese, garlic, olive oil, oregano, basil, thyme, salt, and pepper.

3. Spread some of the crumb mixture onto each tomato half.

4. In a casserole dish, bake the tomatoes, uncovered, for about 25 to 30 minutes, until the tomatoes are soft, but not mushy, and the topping is brown.