Tomatoes Provencal

Directions

1. 1
   Core the tomatoes, then cut them in half horizontally.
2. 2
   Over the sink, squeeze and shake them to rid them of their seeds and some of their juice.
3. 3
   Put the oil in a large skillet, preferably nonstick, with a lid over medium heat.
4. 4
   A minute later, add the tomatoes, cut sides down; cook until they brown but do not burn, about 5 minutes, then turn.
5. 5
   Combine the remaining ingredients and sprinkle the interior of the tomatoes with this mixture; sprinkle the outsides of the tomatoes with a little more salt and pepper.
6. 6
   Partially cover and cook until the tomatoes are tender, about 10 more minutes.
7. 7
   Serve hot or at room temperature.