Preheat the the oven to 180℃ /160℃ Fan /gas mark 4. Cut the tops of the tomatoes and use a small knife and spoon to scoop out the tomato seeds and core. Place in a large oven roasting dish.
Place the bread, torn into pieces, onion, garlic and parsley in a food processor. Strip the leaves from the thyme and add to the processor along with some salt and pepper. Blitz to finely chop.
Add the pork and blitz again to combine. Do this is short bursts, you just want the ingredients to combine. If you over work with the meat will loose its texture.
Spoon into the hollowed out tomato shells and place the lids on top. Bake in the oven for 30 minutes.
Tip the rice into the tin around the tomatoes and pour in the stock. return to the oven and bake for a further 20 minutes until the rice is tender.
No need to waste the tomato flesh. I add mine to a ratatouille mixture or make you could use to make a simple tomato sauce for pasta. Sauté an onion in a little oil until soft, add some chopped garlic, some fresh or dried herbs and the chopped up tomato flesh. Cook gently for 20 minutes. Serve as a chunky sauce or blitz in a food processor and strain for a smooth sauce.