1.Heat oven to 500˚. Using your fingers, remove the seeds from the tomatoes. Pour vermouth or sherry into an 8"x8" baking pan and place tomatoes on top, cut side facing up; season with salt. Combine parsley, capers, oregano, and garlic and sprinkle over tomatoes.
2.Sprinkle bread crumbs over tomatoes and drizzle with oil; bake until soft and golden brown, 10-15 minutes. Serve hot or at room temperature.
3 large firm-ripe tomatoes
2 tbsp. dry vermouth or sherry
Kosher salt, to taste
3 cups flat-leaf parsley leaves, finely chopped
2 tbsp. salted capers, soaked, drained, and chopped