Using a spoon, hollow out the tomatoes keeping around an inch of tomato "meat (or whatever its called)" around the bottom and sides.
Turn tomatoes upside down on paper towel to drain.
In a saucepan, heat oil, parsley, scallions, garlic, and breadcrumbs.
Mix together until just heated through and moist.
Place tomatoes in well oiled casserole dish.
Fill with stuffing.
Top each with a tablespoon of cheese.
Brush tomatoes with oil.
Bake for 45 minutes or until cheese is golden brown and tomatoes look done, baste with oil occasionally or when needed.
Note: as many people have noted these can be very dry depending on what type of breadcrumbs you use or how long you cook them. I would recommend adjusting the amounts according to what you have read or personal preferences.