Cut your tomatoes in half. Use a spoon to remove the seeds from the tomatoes. Place the tomatoes cut side down onto a paper towel lined plate and allow the excess juices to drain.
Add your parsley, garlic, and shallot to a food processor and pulse until a fine texture.
Add the parsley mixture to a bowl along with the panko, parmesan, and olive oil. Mix to combine.
Add the filling to the tomatoes. Place the tomatoes into an oven safe baking dish.
Bake the tomatoes for 10-15 minutes or until the top is golden brown and the tomatoes are slightly slumped.