Slice off the tops of the tomatoes, but don’t lose track of which top belongs to which bottom.

Use a small knife to cut around the inside of each tomato bottom. Then use a spoon to scrape out the pulp and seeds, adding them to a medium bowl. Make sure to leave the tomato sides and bottom thick enough so that the tomato will hold the filling without collapsing.

Remove the thicker pulp from the bowl and finely chop, then put back into the bowl.

Peel and finely chop onion.

Peel and mince garlic cloves.

Heat 1 tablespoon of oil in a medium nonstick skillet over medium heat.

Add onions and garlic, then sauté until softened and just starting to brown, about 6 minutes. Season to taste with salt and pepper.

Add tomato pulp and juice to skillet, and cook until the mixture reduces slightly, about 8-10 minutes.

Let tomato mixture cool for at least 5 minutes. (You may want to scrape it onto a plate to cool faster.)

Combine beef and sausage in a medium-large bowl with breadcrumbs, herbes de provence, 1 tablespoon parsley, ½ teaspoon salt, and ¼ teaspoon pepper.

Stir in the cooled tomato-onion mixture.

Sprinkle salt and pepper inside the empty tomato shells, then use an ice cream scoop to add the filling. The filling can rise a little above the tomato wall.

Put the top to each tomato back on top of the meat mixture, then put the tomatoes into an 8x8 baking dish.

Drizzle with remaining tablespoon of oil.

Garnish with additional chopped parsley.