6 firm tomatoes
4 cloves of garlic
2 thyme sprigs
2 rosemary sticks
1 tbsp of crushed coriander seeds
2 tbsp of breadcrumbs
3 Tbs of olive oil
4 tbsp of butter
Preheat the oven at 160°C.
Cut the tomatoes in half, salt them and turn them over on a plate to eliminate the water that is formed.
Finely chop the garlic or use a garlic press for an even finer result. Finely chop the thyme and the rosemary
Mix the breadcrumbs and the coriander seeds, the thyme, the rosemary and garlic.
Cover the tomatoes with the garlic, thyme, rosemary, breadcrumbs mixture; sprinkle knobs of butter over them.
Put the tomatoes, flat part upwards, in a dish that can be used in an oven; place in the oven for 45 minutes until it well cooked.