method
1. Wash and dry 6 of the tomatoes and cut lids from the tops. Peel and dice the remaining tomatoes.
2. Carefully remove the insides of the whole tomatoes and dice them similarly after removing seeds and cores.
3. Sprinkle the 6 whole tomatoes with salt. Finely chop the garlic and onion.
4. Braise the diced tomato with a little salt, the chopped onion and garlic in a covered saucepan over a low heat for 5 minutes.
5. Season the braised tomato mixture with the parsley, chervil and tarragon and use to fill the 6 tomatoes. Sprinkle each tomato with 1 tablespoon of breadcrumbs and dot with butter.
6. Arrange the tomatoes in a lightly greased ovenproof dish and brown in a moderately hot oven (200°C, 400°F, gas 6) for about 10 minutes.
Serve with: fillet steak and Chipped Potatoes
