Spoon bread crumb mixture generously on top of each tomato half.

Spoon 1/4 of mixture into each tomato half.

Using a pastry brush, lightly coat the skin side of each tomato half with olive oil.

Add tomato halves, and fry until golden brown on each side, about 1 minute a side.

Ms. Charles reached for the other tomato half.

Place a tomato half, cut side up, in each tartlet.

Place a tomato half, cut side up, into each muffin tin.

Gently squeeze each tomato half, letting the seeds, juice and pulp fall into a small bowl.

Then I rubbed slices of toasted baguette with a tomato half.

Rub 1 side of the warm toasts with the tomato half.