Baked Tomatoes with Pine Nuts and Rosemary
Preheat the oven to 220°C (approximately 425°F). Cut the tomato and the garlic in half crosswise. Rub the cut garlic onto the cut surface of the tomato.
Distribute the tomato and garlic halves with the cut side up on a parchment-lined baking tray. Toast the bread and crumble. Sprinkle with bread crumbs with the pine nuts on the tomato halves. Chop 1 tablespoon of rosemary leaves and sprinkle over the tomatoes. Add the remaining rosemary springs to the tomatoes. Season the tomato halves with salt and pepper. Drizzle with olive oil and bake for about 10 minutes.
Remove from the oven and serve while hot.