Remove the seeds from the tomatoes and
place the 'shells' on a flameproof dish. Mix the cheese with the
bread-crumbs and fill the tomato halves. Sprinkle with parsley. Place
under a moderately hot grill (broiler) for 2 minutes or until the
cheese melts, taking care that the breadcrumbs do not burn. Serve in a
ring of watercress.