Preheat oven to 425 degrees. Halve the tomatoes crosswise, and cut out the cores. Squeeze out the seeds. In a large bowl, toss the tomatoes with the olive oil and 1 teaspoon of the salt.
In a medium bowl, toss together the panko, grated cheese, scallions, parsley, red pepperflakes, and remaining ½ teaspoon salt. Press the stuffing into the tomatoes, opening the tomatoes up with yourfingersasyougotogetsomestuffingintothe smallercavities.
Set the tomatoes, cut side up, on a parchment- linedrimmedsheetpan.Drizzlethetopswitholive oil.Bakeonthetoprackoftheovenuntilthetoma- toesaretenderbutstillholdtheirshapeandthestuff- ing is browned, about 20 to 25minutes.
Move the tomatoes to the bottom rack, andbake to dry them out a bit, about 10 to 15 minutesmore.