1 Wash and dry the tomatoes and cut in half crosswise. Mix the thyme with pepper, salt and 2 tbsp olive oil and brush the cut surface of the tomatoes with it.
2 Crumble the bread chips, finely chop the olives and mix together with the rest of the olive oil and the parmesan.
3 Grill the tomatoes with the cut surface down, for about 3 minutes, then turn, season lightly with salt and spread the bread chip mixture over the cut surfaces. Grill for a further 3 minutes and serve immediately.