1. Preheat oven to 400° F.
2. Wash and remove the core of each tomato and slice the tomatoes in half crosswise. Scoop the seeds out with a spoon or melon baller and sprinkle the tomato halves with salt and pepper. Note: When using smaller tomatoes, cut the lid off and core the tomatoes. Scoop the seeds out, skip cutting the tomatoes in half and follow the rest of the instructions to stuff the whole tomato.
3. Combine the breadcrumbs, garlic, parsley, shallot (or onion), thyme, Parmesan cheese and any remaining salt and pepper in a medium bowl. Stir to combine. Drizzle the olive oil over mixture and toss to combine.
4. Place the tomatoes in a baking dish and spoon the breadcrumb mixture to fill each tomato. Pack them firmly and bake for 15-20 minutes, or until the breadcrumbs are golden and the tomatoes have softened but are still holding their shape. Let rest for five minutes before serving.
Recommended Wine Style: Rose