Trim a tiny bit from the bottom of each tomato so they will sit flat. Cut the tops of each tomato as you would when carving a pumpkin. Carefully scoop the flesh out of each. Remove the seeds from the flesh; discard the seeds. Chop the tomato flesh and place in a bowl; mix in the remaining ingredients. Stuff and mound the mixture into the hollowed out tomatoes. Cover and store the stuffed tomatoes in the fridge until ready to serve.