With the rack in the middle position, preheat the oven to 200 °C (400 °F).
Cut the tomatoes in half horizontally. Cut off a thin slice at the base of each tomato half for them to hold upright in the baking dish. Remove the seeds and the green parts. Place the tomatoes, cut side up, in a large baking dish. Season with salt and pepper. Bake for about 15 minutes or until the tomatoes are tender. Set aside. Set the oven to broil.
Meanwhile, in a large skillet, soften the onions in the oil. Season with salt and pepper. Add the sausage and sauté, while crumbling the meat, until golden brown. Add the garlic and cook for 1 minute. Add the bread and the wine and cook, while stirring, until the bread has absorbed all the liquid. Off the heat, stir in the Parmesan cheese and parsley. Adjust the seasoning.
Spread the stuffing in the cooked tomatoes, about 60 ml (¼ cup) each.
In a bowl, combine the bread and Parmesan cheese.
Spread that mixture over the tomatoes and broil in the oven for about 2 minutes or until the crust is golden brown.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.