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Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce.
Finely chop sun-dried tomatoes. Peel and mince or grate garlic. Halve grape tomatoes lengthwise. Pick parsley leaves from stems; finely chop leaves. Thinly slice chives.
In a small bowl, combine panko, half the Parmesan (save the rest for serving), 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), and a large drizzle of olive oil. (You’ll use more Tuscan Heat Spice later.) Season with salt and pepper.