Preheat oven to 180°C.
Cut the tomatoes in a half lengthwise and scrape all the seeds in a bowl.
Add to the tomato seeds in the bowl the finely crumbled or blended stale bread and the chopped herbs. Season with salt and pepper and drizzle with extra virgin olive oil, then stuff the tomatoes with the seasoned bread.
Arrange the tomatoes in a baking pan and drizzle again with extra virgin olive oil.
Bake the tomatoes for about 30 minutes and finish with 5 minutes of grill. Serve them hot.