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Preheat your oven to 350°F and place a rack in the center.
Using a paring knife core the tomatoes. The use a small spoon to gently scoop out the center of each tomato. Season the interior salt and freshly ground white pepper.
In a bowl mix together the bread crumbs, garlic, parsley, basil, thyme, and parmesan. Add a splash of olive oil and mix well. Divide the mixture evenly between the 4 tomatoes and place them in a baking dish.
Bake for 30 minutes, or until the breadcrumbs are nicely browned and the tomatoes are soft.
From Christian: If you have trouble sourcing fresh herbs, you can always use our Riviera Herbs blend, just rehydrate 3-4 teaspoons with some of juice squeezed from the tomato pulp you removed, then mix with the breadcrumbs. And for a bit of heat and a new flavor, try adding some Shabazi N38.