Here is the recipe as I posted it for my Facebook friends:

Got some super large tomatoes that you want to do something different with?
I saw some at J & D on Church Street this morning and knew I wanted to stuff them, so for a light dinner I cut off the tops, cored the inside and scooped it out with a grapefruit spoon and put it into a bowl and broke it up with a potato masher. Made sure not to scoop out too much. You need a strong shell to hold the stuffing.

Prepared the other ingredients: a chopped yellow onion, 3 large cloves of garlic, minced, minced parsley (lots) from my garden, 4 C seasoned Panko, a can of minced clams and its juice, about 3 tbsp of grated parmesan cheese, freshly grated black pepper, a little bit of paprika and olive oil to sauté the onions and garlic in.

I can't give exact measurements because this was a "throw it together till it looks right" creation.
First I put a generous amount of olive oil in a skillet on medium heat and added the chopped onion and minced garlic and sautéed them till they got fragrant and then added the mashed tomato and cooked it for a minute or so.

Added the can of minced clams and its juice and then started adding the seasoned Panko until it made a mix that was not too loose or dry, ABOUT 3 tablespoons of grated parmesan, then ground some black pepper over the top, mixed well and filled the tomato shells. Sprinkled the top with a little bit of paprika.

I put the leftover stuffing into a largish scallop shell and baked all for about 15 minutes at 350°.