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.
Put tomatoes on grill, cut side up;
Grill till skin shrinks from top of tomatoes and tomatoes are soft but not mushy - 10 to 20 minutes, depending on heat of grill.
Bake in preheated 450° oven 15 to 20 minutes, or broil 5 to 10 minutes.)