Prepare the tomatoes

• Cut off the tops of the tomatoes and set them aside.
• Scoop out the flesh with a spoon, chop it and keep it.
• Lightly salt the insides and turn the tomatoes upside down to drain.

Cook the meat filling

• Heat the olive oil in a frying pan and brown the onion and garlic.
• Add the ground beef and ground pork and cook until browned.
• Stir in the reserved tomato flesh, season with salt and pepper and let reduce.

Make the stuffing

• Off the heat, mix the meat with the grated Comté and the breadcrumbs.
• Check the seasoning.

Fill the tomatoes

• Place the hollowed tomatoes in a baking dish.
• Fill them generously with the meat mixture and top with a little grated Comté.

Bake

• Bake at 180 °C until the tomatoes are tender and the top is golden.