A delicious recipe featuring stuffed tomatoes with plenty of aromas, especially the stuffing with cumin--can you smell that? This dish is also known as tomates farcies, and the ground pork can be substituted with any of the following ground meats: veal, beef, turkey or any combination thereof.

Start the stuffing: In a large pan, heat the olive oil on medium heat. Add the chopped shallots, chopped onion and chopped garlic. Cook for 5 minutes. Then, add the ground pork, salt and pepper to taste, thyme, basil, ground cumin and chopped parsley. Mix well and cook for about 20 minutes, mixing regularly. Preheat the oven to 450°F.

Prepare the tomatoes: Cut the top of the tomatoes (opposite side from the core), reserve and remove their core. With a spoon empty the tomatoes. Remove some of the tomato flesh, seeds and juice and add them to the meat pan.

Finish the stuffing: Continue to cook the stuffing until the tomato juices have been evaporated.

Prepping the bean thread noodles: Place the whole package of dried bean thread noodles in a bowl. Don't forget to cut the little cotton threads and discard them! Soak them in cold water for 20 minutes and drain. Chop into 1 inch threads. Set aside.

Fill and bake the tomatoes: Divide the cooked meat and stuff the tomatoes. Top them with their reserved cap. Transfer all the tomatoes to a roasting pan. Bake for 40 minutes and serve hot. Garnish with some parsley. Accompany with steamed jasmine rice or a salad.

Field tomatoes are any type of tomato grown in open fields. They usually have less water and are meatier. They hold their shape better than greenhouse tomatoes while baking.