Stuffed Tomatoes

This delicious dish makes 8 stuffed tomatoes
Use 8 large and firm tomatoes. Cut the top off and core the inside and save the cores in a bowl. Place the hollow tomatoes in 9x13 Pyrex dish.
Mix salt and white sugar in a bowl and sprinkle the inside of the tomatoes. Turn the tomatoes upside down to let the liquid drain out.
In a large pot cook 1 1/2 lb 90/10 ground beef and 1/2 lb lamb in 4 table spoon of olive oil until brown.
Add salt and pepper to taste.
Add one sliced and chopped onion and 4 cloves of garlic sliced. Cook for 7 minutes until onion becomes soft.
Squeeze one fresh lemon, add caraway seeds ( or cumin), add sriracha hot sauce, sprinkle chili pepper flakes, add curry powder, parsley and chopped basil, stir and cook another 5 minutes
Add salt and pepper to taste.
Turn over the tomatoes, sprinkle with salt and black pepper and fill with the cooked ground beef. Add Parmesan cheese and cover with the tomato tops. Add tomato cores between the tomatoes.
Cover the Pyrex pan with aluminum foil, place in 375 F oven for 45 minutes. Remove the aluminum foil after 35 minutes and let it continue to cook.
Serve with rice.