Remove seeds from tomatoes using a teaspoon or grapefruit spoon.

Place cut side down on paper towels to drain for about 5 minutes.

Mix 1 tablespoon of olive oil, garlic, salt, and pepper in a small bowl.

Add tomatoes to the bowl and gently toss until coated.

Marinate for 10 minutes.

Combine breadcrumbs and gorgonzola cheese in another bowl.

Place tomatoes, cut side up, on a small baking sheet lined with parchment paper.

Fill each tomato with the breadcrumb and gorgonzola mixture.

Drizzle with remaining olive oil.

Roast in the oven at beef's temperature for 20 minutes, or until the crumb topping is golden brown and tomatoes are slightly softened.

Sprinkle with fresh parsley and serve with beef and salsa.