Grated parmesan, breadcrumbs, panko, seeds, pesto, toasted finely chopped nuts for the toppingv
Preheat the oven to 180 C.
Prepare tomatoes: Thinly slice the bottom of each tomato so they can stand without toppling over. Then cut the tops off the tomatoes and scoop out tomato juices, seeds and flesh (save for another use). Be careful not to pierce the bottom of the tomatoes. Turn them upside down on a plate to drain.
Prepare filling: Rinse and cook the millet in plenty of lightly salted water. Once its ready, in about 10-12 minutes, drain it and rinse it well with cold water. Drain again and set aside.
Saute the onions and garlic in olive oil for about 5 minutes, till slightly softened. Add the drained millet, stir in the olives, red chilli, sambal olek and salt & pepper to taste. Let it all cook for another 5 minutes. Take it off the heat. Mix in the lemon juice, red wine vinegar and the chopped herbs. Taste and adjust seasoning.
Spoon the millet mixture into the hollowed tomatoes, filling them to the brim. Top with the topping of your choice. Drizzle over a little olive oil and bake for 25 – 30 minutes. Serve warm.
Adjust for spiciness levels - add more if you prefer extra heat!