Instructions: Stuffing:
Hard boil eggs, 10 minutes.

Place all ingredients in a bowl and mix well to form a smooth paste.

Cut bottom off tomatoes so they will stand upright.

Using a sharp knife, cut out top part containing core to form a hollow and scoop out some of the tomato flesh. Season the inside and fill with stuffing forming a mound on top.

Place on a buttered baking tray and cook in a hot oven 380F/200C for 10 - 15 minutes until skin starts to split and stuffing is browned.

Serve with grilled or roast meats.

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