Prepare the ingredients: carefully wash the cherry tomatoes and herbs. Wipe off excess water;
Halve the cherry tomatoes, place them on a baking pan covered with baking paper, and sprinkle them with salt flakes;
Let them stand for about 20 minutes to drain off the excess liquid and improve their flavor;
Rinse the cherry tomatoes under running water and remove the seeds;
Let them drain for a few minutes and blot up any excess water;
In the meantime, prepare the filling: finely chop the basil, thyme (after removing the woody parts of the sprig), sage, and parsley;
Add the aromatic mixture to the breadcrumbs, mix well and add the grated Parmesan cheese. Season with salt, pepper, and chili pepper flakes;
Arrange the cherry tomatoes with the concave side up and cover with the breadcrumb mixture. Be very generous;
Generously sprinkle grated Parmesan on top with a drizzle of oil;
Bake in a hot oven at 350°F (180°C) for 15-20 minutes, then raise the temperature to 400°F (200°C ) in for 5 minutes to brown the top.