Cut the tomatoes in half diagonally. Using your finger or the stem end of a teaspoon, scrape out the seeds, sprinkle the insides with salt and turn them over to drain on paper towels. Preheat the oven to 180 °C.
In a large wide bowl, mix together the parsley, basil, bread crumbs, garlic, salt (1) and a little ground pepper. Add enough oil to moisten the filling, but still crumbly. Fill each tomato half with about 2 tablespoons of the crumb mixture, pressing it in and letting it puff up a bit in the center. Then place the tomatoes in 1 or 2 lightly oiled, shallow, oven-proof dishes without pressing on each other. Put a few drops of oil on each half and bake in the upper third of the oven for about 20-half hours, until the tomatoes are cooked but not too soft.
Using a wide metal spatula, lift the tomatoes onto a warmed plate and serve them hot. You can also cool the tomatoes and offer them cooled, sprinkled with chopped parsley.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!