In a food processor, combine bread, Parmesan cheese, parsley leaves, olive oil, and garlic. Season with salt and pepper.
Pulse until bread is very coarsely chopped, 4 to 6 times. Drizzle an 8-inch square baking dish with olive oil, or spray with non-stick cooking spray.
Arrange cherry tomatoes in a single layer and sprinkle with the bread crumb mixture. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.
