Cut the tomato in half lengthwise, from pole to pole, if using another variety of tomato cut them around the equator. Use your fingers to deseed the tomatoes, removing the seed gloop or caviar, but not the main meat structure of the tomato.
Roughly chop the parsley, garlic and capers, put them in a bowl and add the remaining stuffing ingredients.
Bread crumb topping
In a separate bowl mix together the bread crumb topping ingredients.
Push a pinch of the herb mixture into the cavities of each tomato half and place on a large baking tray. Heavily sprinkle the bread crumb topping over all of the stuffed tomatoes.
Bake at 500F for 10-15 minutes or until the bread crumb topping is golden brown and the tomatoes have softened.