- ripe tomatoes (not too ripe!)
- bread soaked in milk
- salt, ground pepper, grated parmesan-cheese, grated romano pecorino-cheese, garlic, parsley
- eggs, olive-oil

Cut tomatoes in a half, remove pulp and lay it aside. Let tomatoes drain off, upside-down, in their water. Soak some bread in warm milk, wring it dry, place it in a bowl and add finely chopped tomato pulp, salt, pepper, olive-oil, parsley, chopped garlic, parmesan-cheese, pecorino-cheese and eggs. Mix all ingredients until blended. Line a baking pan with parchment-paper, place tomatoes over it, stuff with mixture and add a pinch of salt. Put in the oven for 1 hour at 180°.