Preheat the oven to 320°F (160°C) mark 2 1/2.

Chop the parsley very finely with the garlic and transfer to a bowl.

Chop the capers coarsely and place in the bowl; add 3 tbsp of the breadcrumbs and mix well.

Stir in 1 tbsp oil and a generous pinch each of oregano and freshly ground black pepper.

Rinse the tomatoes and cut horizontally in half. Place cut side uppermost on an oiled baking sheet. Sprinkle with a little salt; cover each cut surface with some of the prepared mixture.

Sprinkle the topping on each tomato with a little oil and cover with a layer of plain breadcrumbs.

Bake in the oven for 25 - 30 minutes, placing the tomatoes under a very hot grill for the last 3 minutes to brown the topping. Serve hot or warm.