Core and slice off the tops of tomatoes.
Using a small spoon, gentley remove seeds and pulp from tomatoes. Reserve all liquid and pulp in a mixing bowl. I use a serrated grape fruit spoon.
Lightly salt the insides of the tomatoes and place upside down on a plate to finish draining. (15-20 minutes or so)
While tomatoes are draing, mix all ingredients together at once in a mixing bowl. You may not need all the bread crumbs depending on how much liquid and pulp you have. Start with 1/2 cup bread crumbs and add more from there, until you have the consistancy that you like. Also if using dried parsley use much less, maybe 1 tablespoon. Use any kind of good melting cheese that you have on hand.
Carefully stuff each tomato with the mixtue and bake at 350 degrees for 30 minutes or so. If you want your stuffing more brown on the top, place under the broiler for a minute or so.
