2 tomatoes halved crosswise

2 teaspoons Dijon mustard

4 tablespoons bread crumbs

4 basil leaves shredded

1 teaspoon thyme oregano, or rosemary (1/4 tsp if dried)

2 teaspoons grated Parmesan cheese

1 tablespoon extra virgin olive oil

Freshly ground black pepper

Brush half of oil over sides and bottoms of tomatoes.

Brush tops with mustard.

Combine cheese, bread crumbs, and herbs; sprinkle on top of tomatoes.

Drizzle on rest of oil to dampen bread crumb topping.

Add pepper.

Put tomatoes on grill, cut side up;

cover.

Grill till skin shrinks from top of tomatoes and tomatoes are soft but not mushy - 10 to 20 minutes, depending on heat of grill.

Alternate Methods:

Bake in preheated 450° oven 15 to 20 minutes, or broil 5 to 10 minutes.)