Tomatoes roasted with herbs and toasted breadcrumbs are a specialty of Provence, in the south of France. Many old-fashioned cooks there prefer to rid the tomatoes of their juices before roasting them. They do this by salting the tomatoes and turning them upside down, removing the seeds with a fingertip, or even sauteing them first. It seems a shame to discard the juices when that’s one of the appealing factors here. Some modern cooks add Parmesan cheese, which is Italian and doesn’t belong in this classic recipe.

What you need are plenty of herbs — really, any you have on hand — and some toasted panko or other breadcrumbs (or your own, made from stale bread, which is what traditional cooks would have done). Mash some garlic with salt until the garlic breaks down completely and starts to liquefy, and tuck some into the seeds of each tomato half. Add plenty of toasted breadcrumbs, heaped on top, then herbs.

Cook the halves on toasted baguette slices to catch any drips. Traditionally these tomatoes are served with a crusty baguette, but the croutes are all you need for those precious summer juices. SHERYL JULIAN

Tomatoes Provencal

Serves 6

1 baguette, cut into 12 thick slices

Olive oil (for sprinkling)

Salt and pepper, to taste

2 cloves garlic, crushed

6 large ripe tomatoes, cored

4 tablespoons olive oil

1 cup panko or other plain white breadcrumbs

¼ cup chopped mixed herbs (parsley, oregano, thyme)

1. Set the oven at 400 degrees. Have on hand a 9-by-13-inch baking dish.

2. Set the baguette slices in the dish and sprinkle with olive oil and salt. Toast in the oven for 8 to 10 minutes, or until they are lightly golden.

3. On a cutting board, sprinkle the crushed garlic with a generous pinch of salt. With the tip of a blunt knife, mash the garlic and salt until the garlic breaks down completely.

4. Slice the tomatoes in half horizontally. Cut a tiny slice from the rounded ends of each half so they sit without wobbling. Tuck a little of the garlic into the seeds of each tomato.

5. In a small skillet over medium heat, heat 2 tablespoons of the olive oil. Add the panko or breadcrumbs and cook, stirring often, for 3 to 4 minutes, or until they are golden.

6. Set a tomato on each baguette slice. Sprinkle each with some of the remaining 2 tablespoons olive oil. Add salt and pepper. Divide the breadcrumbs among the tomatoes and top with 3 tablespoons of the herbs.

7. Return the dish to the oven and roast for 30 minutes or until the tomatoes are soft but have not collapsed. Sprinkle with the remaining 1 tablespoon herbs. Sheryl Julian

Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.