Slice the tops off tomatoes and set aside.
Hollow out the insides and reserve with the tomato tops.
Pat the tomatoes dry inside with a tea towel, season with salt, and leave upside down on paper towel to drain for about half an hour.
Chop three tomato tops, and reserve.
Heat the olive oil in a sauté pan.
Gently sauté the onions, shallots, garlic, until soft, about 10 minutes.
Add the meat.
Season with salt and pepper.
Cook until fully done.
Wet the bread and throw it in, breaking it up through the mix with a wooden spoon.
Stir in the mustard, parsley or herbes de Provence, and Parmesan.
Check the seasonings.
Add a spoonful or two of milk, if needed to loosen.
Preheat the oven to 350°F/180°C.
Sliver a bit off the bottom of each tomato so they sit flat without wobbling.
Stuff the tomatoes.
Set in a baking pan.
Scatter over a little more cheese.
Bake until the tomatoes are soft and hot, about 30 minutes.
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