Stuffed Tomatoes with Millet, Cinnamon, and Almonds

I truly love Polish summer for its sweet tomatoes, which I eat sautéed or simply sprinkled with flaky sea salt. My favorites are large, bulky, and incredibly juicy—they’re perfect for stuffing. This slightly sweet filling with a millet base, flavored with cinnamon and dried apricots, is a tribute to Polish history. In the seventeenth century, using sweet spices in savory dishes was really popular in aristocratic courts. I would like to get back to this trend—cinnamon tastes wonderful, not j