How to make
Cut the tops off the tomatoes and dig their insides out with a spoon, salt them and turn them over to drain away the juice.
Saute the finely chopped onion, then add the mince, grated carrot, parsnip and celery. Season with rosemary and fry until the veggies soften.
Fill the tomatoes with the prepared stuffing but not all the way to the top.
Beat the egg with the cream and parsley and fill the tomatoes to the top.
Bake at 430°F (220 °C) until ready.
