Prepare the tomatoes

• Cut the tops off the tomatoes and set them aside.
• Scoop out the flesh and seeds, keeping the shells intact.
• Chop the reserved tomato flesh and set aside.

Make the stuffing

• Heat the olive oil in a frying pan and soften the onion and garlic.
• Add the ground beef and cook until browned.
• Stir in the chopped tomato flesh, cooked rice and parsley, then season with salt and pepper.
• Off the heat, mix in the beaten egg and breadcrumbs to bind.

Fill the tomatoes

• Spoon the stuffing into the hollowed tomato shells, packing it lightly.
• Place them in a baking dish and top with the reserved tomato lids.

Bake

• Bake at 180 °C until the tomatoes are tender and the filling is golden on top.

Serve

• Let the stuffed tomatoes rest briefly before serving warm.