Prepare the tomatoes. Slice off (the stem side) top of each tomato (as thinly as possible, just to create a flat opening). Then using a sharp knife cut all the way around (leaving approx. 5 mm around the edges) being careful not to cut through the bottom of the tomato. Using a small spoon scoop out the middle and remove excess juice.
Place all the filling ingredients in a mixing bowl. Set aside.
In a small bowl combine the dressing ingredients. Drizzle a small amount (approx. 1 tbsp) over the filling mixture and gently stir to combine. Adjust the seasoning as needed.
Spoon the filling mixture into the tomatoes, drizzle over the rest of the dressing and serve along with lemon wedges.
Choose ripe, but firm, sweet tasting tomatoes, such as vine ripened/beef tomatoes, for example, that are similar in size (medium/large).
Be sure to remove any excess moisture from the hollowed out tomatoes before stuffing them.
I recommend chopping the filling mixture ingredients quite finely (so that you get a good mix of all the ingredients in each tomato).
Don't forget to season the filling mixture before stuffing the tomatoes.
You can reserve some of the dressing to drizzle over the tops of the tomatoes just before serving or pour over individual portions.
Use the stuffing filling immediately.
These stuffed tomatoes are best served immediately or within an hour (keep it refrigerated).