Cut tomatoes in half horizontally. With your finger, loosen the seed pockets slightly. Turn upside down to shake out as many of the seeds as possible. Sprinkle cut surfaces of tomatoes with some salt. Place the tomatoes, cut sides up, in a shallow baking dish. Bake in a 450 degree F oven about 10 minutes or until pockets fill with juice. Drain, cut sides down, on a wire rack.
In a mixing bowl, combine parsley, bread crumbs, garlic, and some salt and pepper. Toss gently to combine. Arrange tomato halves, cut sides up, in the shallow baking dish. Mound bread crumb mixture on tomatoes. Drizzle with olive oil. Bake in a 350 degree F oven about 30 minutes or until tomatoes are tender and heated through.
Meanwhile, cook vegetables, covered, in small amounts of boiling, salted water or steam vegetables as follows: asparagus, zucchini, or yellow squash for 3 to 6 minutes; broccoli, cauliflower, or carrots for 8 to 10 minutes; mushrooms for 10 to 12 minutes; and green beans for 18 to 22 minutes. Drain vegetables.
To serve, arrange tomatoes and vegetables on 4 warm serving plates. Serve with butter, lemon butter or hollandaise sauce. Makes 4 side-dish servings.