Tomates Farcies (French Stuffed Tomatoes)

Preheat oven to 425℉ (220℃).
Cut the tops off the tomatoes and scoop out the insides, then salt and pepper the inside of each one and set them upside down to drain. This pulls out the extra liquid that would otherwise make your filling watery. Chop the tomato flesh you scooped out and set it aside, you'll use it in the filling.
Soak the breadcrumbs in milk, then press out the excess.
In a pan over medium heat, cook the shallots and the chopped tomato flesh in a teaspoon of olive oil for about 10 minutes, until it reaches a jammy consistency. This intensifies the tomato flavor for the filling. Add salt to taste.
In a medium bowl, combine the soaked breadcrumbs, garlic, chopped herbs, egg, ground pork, ground beef, 2 ½ teaspoons of salt, pepper, and the shallot-tomato mixture. Mix until everything is well combined.
Do a taste test of the filling by heating a small pan with a teaspoon of olive oil, add about half a tablespoon of the filling, and let it cook for a minute or two per side. Taste it and adjust the seasoning before you fill a single tomato. Once satisfied, stuff the tomatoes, top each one with a small piece of butter and its tomato top.
Bake in preheated oven for 50 minutes.