1. Put about a teaspoon of olive oil in a baking dish and rub it around to coat the dish.
2. Cut off the tops of the tomatoes about 1 1/2 inches from the top and save the tops.
3. Using a spoon ( a teaspoon, tablespoon, or a grapefruit spoon, all work well), Hallow out the insides of the tomato and reserve the pulp.
4. Strain the seeds and juice and cut the pulp into small pieces. If you're in a hurry, you can use the seeds and the juice; it will be fine.
5. Arrange the tomatoes in the baking dish with the open side up.
6. Heat one to two tablespoons of olive oil in a frying pan and cook the onion until soft but not browned.
7. Add the garlic and cook for about a minute.
8. Add the meat and cook it until it is browned. While the meat is cooking, use a spatula to break up the meat so there are no large pieces.
9. Add the tomato pulp, tomato paste, and wine and cook for 5 - 10 minutes until well combined. You can skip the wine if you like; it adds another layer of flavor.
11. Turn off the heat and add the parsley, bread crumbs, and parmesan cheese.
12. Add sea salt or Celtic salt and fresh ground pepper to taste. Mix well.
13. Spoon the mixture into the tomatoes filling them to the top, and place the tomato tops on top.
14. Add some sprigs of fresh thyme to the top if you have some.
15. Bake at 400 degrees F for 35 to 45 minutes or until the tops are browned and caramelized.