This REGIONAL DISH is from France, and is presented by Kailah of England

3 medium tomatoes	2 Tsp minced fresh basil
Salt and fresh ground pepper	2 Tbl melted butter
2 Tsp minced fresh rosemary	2 Tbl butter
2 Tsp minced fresh thyme

Slice the tomatoes in half horizontally and cut out the stem core.
Sprinkle each tomato half with salt, pepper and herbs.
Drizzle with melted butter.
Melt the remaining 2 tbsp. butter in a medium skillet with a heat-proof handle.
Place the seasoned tomato halves in the skillet and bake in a hot (400F/200C degrees) oven for 6 to 7 minutes.