Mix minced beef with minced flat parsley, minced dried tomatoes, salt, Cayenne hot pepper. To keep some moisture in the meat, dunk some bread (no crust) in milk (soy milk is perfect) and add it to the mix.
Empty the tomatoes with a teaspoon, keep the inside for the tomato sauce. Lightly salt the inside of the tomatoes.
Fill the tomatoes with the meat and let it cook at 150°C for an hour.
As you can see from the picture, mine stayed a bit too long in the oven!
For the sauce:
In a pan, put the inside of the tomatoes, 1 minced shallot and 2 minced garlic cloves. Add tomato passata (purée), salt, pepper, dried herbs (oregano, a mix of Greek herbs, sage, rosemary, … as you like it). Leave to cook slowly on low heat for a long time.
Serve with pasta, rice, quinoa, a nice salad of young leaves with a mustard vinaigrette.