10 firm tomatoes
2 slices of bread
2 cloves of garlic
200 g raw ham
150 g pork or minced beef
10 cl milk
3 cl olive oil
1 sprig of mint
Cut a hat off each tomato and hollow them out. Salt the inside and turn them over on a rack to drain the juice.
Soak the bread in the milk. Mix the minced meat, ham, chopped shallots, chopped herbs and crushed garlic.
Then add the bread and the egg. Season with olive oil, salt and pepper. Add a pinch of Espelette pepper.
Put the stuffing in the tomatoes.
Put them in the oven in a large dish, having closed the tomatoes with their caps. Bake at 140°C for 40 minutes.