Chop the onions and garlic finely.

Halve the tomatoes and scoop out the seeds to form a little ‘bowl’ within each.

Note: Keep the tomato pulp; it can be used to add flavor to the sauce.

Heat the olive oil in a large skillet over medium heat.

Add the onions and garlic, sauté until they are soft and translucent.

Increase the heat to medium-high and add the ground beef, stirring until it browns evenly.

Warning: Make sure the beef is fully cooked before proceeding to the next step.

Preheat your oven to 375°F (190°C).

Mix the cooked beef with half of the chopped basil, salt, and pepper.

Stuff the halved tomatoes with the beef mixture and top each with mozzarella cheese.

Pro Tip: If you prefer a bit of a crunch, sprinkle some breadcrumbs on top before baking.

Place the stuffed tomatoes on a baking tray.

Bake in the oven for about 15-20 minutes or until the tomatoes are tender and the cheese is bubbly and golden.

Fun Fact: The practice of stuffing vegetables dates back to ancient times, with various cultures adopting it as a method to extend the variety of their meals.