Stuffed tomatoes

Prepare (remove bones, and degrease) the meat and / or recover all the meat part of the previous preparation.
In comparison to the amount of sausage meat, half-and-half is a good proportion, but that may vary according to the amount of your leftovers.

Heat the oven to 200 °C (390 °F).

Rinse the tomatoes and decapitate them keeping the heads.
Using a spoon dig the tomatoes, keep the flesh and drain the tomatoes upside down. (Do not forget to dig heads/lids too).

Rinse and thin the thyme.
Peel and chop the onion.

Chop the cooked meat and mix it well with the sausage meat.
Season with salt and pepper, then add crushed bread crumbs, thyme and chopped onion.

Garnish the tomatoes with this stuffing.
Arrange them in a slightly oiled roasting dish.
Put the heads back, and spread a little olive oil on each tomato.
Bake with the unpeeled cloves of garlic ("garlic in a shirt") for 30 minutes.

This recipe is often done to reuse some leftovers. Hence stuffing can vary a lot: chopped parsley, whole egg, some cooked rice leftover… it's up to you.
The center of the tomatoes, once seeds are removed, can be cooked as a garnish sauce. For a nice look, cut away the green stem before baking (prevent from browning) and put it back just before serving. It also has a very strong smell.
To scoop out the center of the tomatoes you can use a pomelos knife or a spoon. If you prepare the stuffing ahead, and store it one night in the fridge, the dish will taste even better.