Cut the tomatoes in half, remove the seeds with your fingers, sprinkle with a little salt, and place upside down in a colander for 20 minutes.
Preheat the oven to 350 degrees.
Mix the garlic and parsley together in a bowl, add the bread crumbs and Parmesan, and, using a fork, work the oil in little by little. Season with salt and pepper.
Using a teaspoon, push the filling mixture into the tomato halves. Press it down with your fingers so that it sticks to the inside of the tomatoes (it will swell slightly in the oven and could overflow).
Place the filled tomatoes in a greased ovenproof dish and back until tender, about 35 minutes.