Even having had a good day at the market I brought herbs home. These went into supper and the diced tomatoes I canned.
There's no measuring and no real ingredients list to this recipe. It's all about the best fresh stuff you can lay your hands on. Use all, some, or showcase just one herb with the very best tomatoes you can get. I had an assortment of herbs, shallots and garlic recently harvested, and our wonderful Smokey heirloom tomatoes.
Finely dice some garlic,
Chop some basil,
Add a bit of french tarragon,
a bit of cutting celery,
a bit of sage,
and a bit of rosemary.
Toss the herbs, shallots, and garlic together in a bowl and add a generous amount of plain bread crumbs (enough to stretch the herbs to stuff the number of tomatoes you'll prepare) and a good handful of shaved or grated parmesan. Or as much parma as you like. Salt and pepper to taste, mix it all up, drizzle with enough olive oil to dampen.
Carefully remove the tomatoes from the casserole to another plate. Pour the drained pasta into the casserole and toss in the juices and herb/cheese mixture left in the bottom of the casserole. Portion the pasta onto dinner plates and top each portion with a tomato. Garnish with a bit of shaved parmesan.