Prepare Tomatoes- remove tomatoes from the vine and cut off tops. Set tops aside on a paper towel. Gently scoop out the pulp into a mixing bowl. Salt the bottom of tomatoes and flip over on to a paper towel for at least 10 minutes to drain moisture.
Make Vegetable Filling- pour tomato pulp into a strainer to drain as much liquid as possible. Pour on to a cutting board and finely chop pulp. Scrape back into mixing bowl and rinse cutting board. Finely chop parsley leaves. Add parsley and oregano to mixing bowl and stir to combine. Melt butter in a frying pan over medium low-medium heat. Add 1 tbsp olive oil, minced shallot, and minced garlic. Stir and cook 1-2 minutes until fragrant. Add tomato pulp mixture to pan. Sprinkle with salt & pepper, and stir and simmer until most of the liquid has evaporated, about 6-8 minutes. Allow to cool slightly.
Finish Filling- once cooled, pour tomato mixture back into mixing bowl along with ground sausage, finely chopped salami, egg, sour cream, and breadcrumbs. Mix by hand until fully combined.
Stuff & Bake- preheat oven to 400F. Stuff tomatoes with filling and place in an oiled 9x13 baking dish. Place tops back on tomatoes and drizzle with remaining olive oil. Bake tomatoes 35-45 minutes until tomatoes are roasted and internal temperatures reach 160F. Allow tomatoes to cool slightly and serve with rice or salad.
Keyword baked, easy, herbs, italian sausage, roasted, stuffed, tomatoes