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Use a serrated knife to finely slice the ends off the tomatoes, then cut each tomato into thick slices.
Preheat the oven to 200°C/400°F.
Season the tomato slices generously with salt and pepper and sprinkle most of the chopped parsley over the top.
In a small bowl, mix the olive oil and crushed garlic together. Drizzle most of the garlic-infused oil evenly over the tomatoes.
Place two sprigs of rosemary on the bottom of the baking dish.
Arrange the tomato slices upright in the dish in a decorative way and spoon the remaining garlic-infused oil over the tomatoes.
Garnish with rosemary leaves, the remaining parsley, and a sprinkle of breadcrumbs.
Bake the tomatoes in the preheated oven for 20-25 minutes, until tender and lightly browned on top.
Serve piping hot straight out of the oven.