Step 1: Prepare the Tomatoes
Preheat your oven to 400°F. Slice the tops off the tomatoes and carefully keep track of which top belongs to which bottom. Using a small knife, cut around the inside of each tomato, then scoop out the pulp and seeds with a spoon. Reserve the pulp and juice in a medium bowl. Be sure to leave the sides and bottoms of the tomatoes thick enough to hold the filling.

Step 2: Chop & Sauté
Finely chop the reserved tomato pulp and return it to the bowl. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onion, garlic, and shallot, cooking until softened and golden, about 6 minutes. Season with a pinch of salt and pepper. Stir in the tomato pulp and juices, and simmer until slightly reduced, about 8-10 minutes. Set aside to cool for at least 5 minutes.

Step 3: Make the Filling
In a medium-large bowl, combine the ground beef, sausage, half of the herbed panko (½ cup), Herbes de Provence, parsley, grated apple, ½ teaspoon salt, ¼ teaspoon pepper, and the optional teaspoon of fish sauce. The fish sauce might sound unusual, but it adds a lovely hint of umami, transforming this recipe into something reminiscent of Xíu Mại, a Vietnamese dish that Triet grew up eating and adored. Add the slightly cooled tomato-onion mixture and gently mix until just combined. Avoid over-mixing to keep the texture light!

Step 4: Stuff the Tomatoes
Lightly season the inside of each tomato shell with salt and pepper. Using an ice cream scoop or spoon, fill each tomato with the meat mixture, allowing the filling to rise slightly above the rim.

Step 5: Prepare the Topping
In a small bowl, mix the remaining herbed panko (½ cup), Parmesan, and red pepper flakes. Sprinkle 2-3 tablespoons of the breadcrumb mixture over the filling in each tomato. Replace the tops of the tomatoes, gently pressing them onto the filling (or you can reserve the tops and cook them on the side to add a cute little hat to the finished tomatoes hehe)

Step 6: Bake
Arrange the stuffed tomatoes in an 8×8-inch baking dish. Drizzle with the remaining tablespoon of olive oil. Bake for 1 hour, or until the tomatoes are lightly browned and the filling reaches an internal temperature of 160°F.

Step 7: Serve
Garnish with additional chopped parsley and serve on a bed of rice or orzo. Toss the pan juices from the tomatoes with the rice or orzo for an extra burst of flavour.

“I like to serve these with a simple tossed green salad and fabulous bread for lunch, or over orzo or rice for dinner alongside that same simple salad. If you’re cooking rice or orzo, I always prefer to cook it in chicken or vegetable stock for more flavour—how utterly divine! And a nice glass of Chablis wouldn’t hurt either.” JH