Fish Paste Stuffed Tomatoes in Sweet Tomato-Pineapple Sauce

One of my favorite Vietnamese dishes is tomatoes stuffed with meat, tofu, or fish paste. Every time when I make fish paste at home, I like to prepare this dish. This is the perfect blend of seafood and vegetables, and it is a real winner.
Ingredients:
1/2 lbs fish paste (homemade or store-bought)
5 large beefsteak tomatoes
1 shallot, finely chopped
1 garlic clove, minced
2 green onions, chopped
1/2 cup white onions, chopped
3 dry mushrooms, soaked in warm water and finely chopped (equals 1/4 cup)
3 button mushrooms, sliced
2 tbs fresh dill, chopped
Salt or soy sauce to taste, if needed.
2 tbs oil
1 and 1/2 cups tomatoes-pineapple sauce (recipe follows)

Directions:
Cut off the top of tomatoes and remove each tomato's "jelly", leaving each 1/2 inch thick. Reserve the tomatoes flesh to make the sauce.
In a mixing bowl, combine fish paste, shallot, garlic, white onions, green onions and dill. Mix well and season with salt, pepper or soy sauce, if needed (fish paste is usually already seasoned).
Stuff each tomato with about 2 tbs of fish paste and set aside.
In a large sauté pan, add oil. When oil is hot, place stuffed tomatoes on the pan with the stuffed side down. Cook for 10 minutes and then turn the cooked side up. Stir in white onions and sliced mushrooms. Continue to cook for 5 minutes. Add tomato sauce. Bring to boil and turn the heat to simmer. Cover and continue to cook for 15 more minutes. Season with sugar, lime juice and more soy sauce, if needed. Sprinkle with more fresh dill or cilantro before serving.

Tomato-pineapple sauce (yields about 4 cups):
In a Magic Bullet or other blender, add the reserved flesh tomatoes and 10 oz of pineapple including its juice. After blending, stir in 1/2 cup ketchup, 1/2 cup lemon juice, 1 tsp salt, 2 tbs soy sauce, and 2 tbs sugar. If not using all the sauce, then the sauce can be frozen for later use.