Slow "Roasted" Tomatoes

Lightly coat an unheated 3- or 3 1/2-quart slow cooker with cooking spray. Place tomatoes, cut sides up, in the bottom of the slow cooker. Combine vinegar, oil, garlic, dried basil, oregano, rosemary, and salt in a small bowl. Spoon evenly over the tomatoes in the cooker.

Cover and cook on Low for 2 hours or on High for 1 hour.

Preheat a medium nonstick skillet over medium-high heat. Add breadcrumbs and cook for 2 to 3 minutes or until lightly browned, stirring constantly. Remove from the heat; stir in Parmesan.

To serve, remove the tomatoes from the slow cooker and place on a serving platter. Drizzle the cooking liquid evenly over the tomatoes. Sprinkle with the breadcrumb mixture. Let stand for 10 minutes to absorb flavors. If desired, garnish with basil.