Preheat the oven
Chop garlic and parsley
Cut tomatoes in half. Press them sharply to remove seeds.
Lay tomatoes out on a baking tray or in a gratin dish. Season with salt and pepper and dust with thyme.
Mix parsley and garlic with a little olive oil and the breadcrumbs to form a thick, fatty paste.
Fill tomatoes with paste and cook for 20 to 30 minutes at 150 to 160 °C.
Cut tomatoes in half through the middle, and not from stem to base as certain tourists do.
Remove seeds. Sprinkle salt on the halves. Lay tomatoes in a frying pan, salted side down, and add a few drops of oil. Begin cooking over a high heat. The "juice will run from the tomatoes.
Finely chop parsley and garlic with a knife or chopper.
When the tomatoes have given off all their "juice" and it has evaporated, turn them over, season with pepper and sprinkle with a good pinch of parsley and garlic. Add a pinch of sugar, if liked. Lower heat and cook for as long as possible. The tomatoes will dry up but this is the aim of the exercise. It they stick to the pan, lower the heat as far as possible and add a small quantity of water. This creates a dark sauce in which the tomatoes caramelize.
Keep a close watch on the tomatoes. They will dry up each time the sauce has evaporated and you will have to add a few drops of water. When there is nothing left but a small quantity of flesh, parsley and garlic in the wrinkled skin and when the sauce has caramelized for the last time and almost totally evaporated, the tomatoes are cooked.
Serve with a few drops of raw olive oil.