Core the tomatoes, then cut them in half horizontally. Over the sink, squeeze and shake them to rid them of their seeds and some of their juice.
Put the oil in a large skillet, preferably nonstick, with a lid over medium heat. A minute later, add the tomatoes, cut sides down; cook until they brown but do not burn, about 5 minutes, then turn. Combine the remaining ingredients and sprinkle the interior of the tomatoes with this mixture; sprinkle the outsides of the tomatoes with a little more salt and pepper.
Partially cover and cook until the tomatoes are tender, about 10 more minutes. Serve hot or at room temperature.
