Sprinkle the insides of the tomatoes with salt, arrange the tomato halves, cut sides down, on layers of paper towels, and let them drain for one hour.
In a bowl stir together the breadcrumbs, onion, garlic, basil, thyme, and salt and pepper to taste and stir in the oil. Arrange the tomato halves, cut sides up, in a shallow baking pan and divide the breadcrumb mixture among them. The tomatoes may be prepared up to this point 4 hours in advance and kept at room temperature.
Bake tomatoes in the upper third of a preheated 450F oven for 10 minutes, or until the topping is golden. (Dont overcook the tomatoes or they will lose their shape.)