Place the ripe tomato slices in a single layer on a lightly greased aluminum foil-lined 15×10-inch jelly-roll pan.
Drizzle them with honey, spreading the honey into the hollows.
Process the bread in a food processor or blender until it’s finely chopped.
Stir together the breadcrumbs, dried tarragon, salt, and freshly ground pepper.
Sprinkle this mixture evenly over the tomato slices.
Dot the top with butter.
Bake the tomatoes at 350°F for 30 minutes or until the tomato skins begin to wrinkle.
Broil the tomatoes 5 inches from the heat source for 5 minutes or until the tops are golden.
Serve them warm.