Preheat oven to 400 degrees F. Lightly grease a baking dish with olive oil.

Cut the tops off each tomato. Using a spoon, carefully scoop out the seeds and pulp, leaving the walls intact. Sprinkle the inside of each tomato with a pinch of salt and turn upside down on a paper towel for 5 minutes to drain excess moisture.

In a medium bowl, combine breadcrumbs, dairy-free Parmesan, dairy-free shredded cheese, melted plant-based butter, garlic, parsley, salt, and pepper. Stir until evenly combined.

Spoon the breadcrumb mixture generously into each tomato. Place stuffed tomatoes in the prepared baking dish.

Drizzle the tops lightly with olive oil.

Bake uncovered for 18 to 20 minutes, until the tops are golden brown and the tomatoes are tender.

Let cool slightly before serving. Garnish with additional fresh parsley.