Remove stems from tomatoes, and cut a 1/4-inch slice from the top of each. Scoop out pulp, leaving shells intact. Set pulp aside. Invert tomato shells on paper towels to drain; set aside.
Press reserved pulp through a food mill or sieve. Combine pulp, breadcrumbs, butter, parsley, salt, pepper, and 1 teaspoon basil; mix well.
Spoon mixture into prepared tomato shells. Place tomatoes in a greased 8-inch square baking dish. Bake at 350° for 15 minutes. Garnish with fresh basil leaves, if desired, before serving.
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