Preheat oven to 400 degrees

Hollow out tomatoes, salt, and turn upside down on paper towels to remove excess moisture (a trick I learned from watching @foodmymuse)

Take the inside of the tomatoes, blend up, and reserve

In a pan over medium heat, add olive oil, shallots, and garlic

Once fragrant, add ground beef. Break up and brown the beef, leaving them in decent-sized chunks

Add ½ of pureed tomatoes, about 1 tsp salt, and let reduce down

In a separate pot of boiling salted water (use water from blanching herbs if making her oil), cook pastina until 1 minute under al dente.

Add pastina into pan with beef, the herbs or pesto, and pecorino romano and combine well. Adjust salt to taste.

Stuff tomatoes with mixture and top with freshly shredded mozzarella cheese. Bake in a 400 degree oven until cheese is browned - about 20 minutes.

Serve with herb oil, calabrian chili oil, more freshly grated pecorino romano, and garlic breadcrumbs for texture

Combine herbs and oil in a blender until as smooth as possible

Strain oil and reserve solids to add to filling

Store in the fridge for at least 1 hour before serving to allow flavors to develop