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1
Preheat the oven to 400u00b0 F. Coat a rimmed baking sheet with 1 tablespoon of the oil.
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2
Using a melon baller, hollow out the tomato halves, leaving thin cups; reserve the scooped out tomato flesh in a bowl. Set the tomato cups on the prepared baking sheet.
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3
In a large skillet, melt the butter in 1 tablespoon of the oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes.
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4
Add the ground pork and veal and season with the salt, pepper and nutmeg. Cook over moderately high heat, breaking up the ground pork and veal with a wooden spoon, until the meats lose their pink color, about 4 minutes; don't let them brown.
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5
Add the reserved tomato flesh to the skillet and cook until the juices evaporate, about 5 minutes.
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6
Transfer the meat mixture to a bowl and let cool slightly. Beat in the parsley, eggs, 1/4 cup of bread crumbs and the Parmesan.
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7
Spoon the stuffing into the tomato cups, mounding it slightly. Sprinkle the remaining 1/2 cup of bread crumbs over the tomatoes and drizzle with the remaining 1 tablespoon of oil.
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8
Bake the tomatoes for about 45 minutes, or until the sides are soft and the stuffing is hot throughout. Set 4 stuffed tomato halves on each plate and serve.
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9
Make Ahead - The baked stuffed tomatoes can be refrigerated for up to 1 day. Cover them with foil and reheat in a 350u00b0 oven for 10 minutes, then uncover and bake for about 15 minutes longer, or until heated through.
