Put the tomatoes in an individual oven-proof serving dish and sprinkle with a pinch of salt, black pepper, basil and oregano, then drizzle with olive oil
Place in a preheated oven at 200 C / Gas 6.
Bake for about 15 to 20 minutes until the tomatoes begin to reduce down and the skins shrivel.
Next, grate the cheese and sprinkle this on top. Crush the croutons up to the consistency of breadcrumbs, then sprinkle this on top.
Bake for a further 5 to 10 minutes until the cheese melts and bubbles. Serve immediately.
Use the sharpest knife you can to slice the tomatoes. A ceramic knife is idea for this.
The quantities are highly variable, making this a very flexible dish which you can have as a snack, a starter, or part of a main meal.