For the hash: Heat the olive oil in a large, shallow braising pot over medium-high heat. Add the sausage and bacon, and cook until slightly brown, using the back of a wooden spoon to break up the sausage, about 5 minutes. Lower the heat to medium and add the onions, peppers, potatoes and some salt and pepper. Cook for about 10 minutes.
For the tomatoes: With a spoon, scoop out and discard some of the pulp and seeds from the tomatoes.
In a medium bowl, add the panko, pecorino, olive oil, parsley, garlic and pepper to taste; mix to combine, then spoon into the tomatoes. Nestle the tomatoes in the hash, transfer to the oven and bake until golden brown, about 15 minutes. Serve with hot sauce.