Cut off the caps of each tomato. Trim the outline of the inside of each tomato. Gently scoop out the tomatoes with a large spoon. Keep half the flesh of the tomatoes. Preheat the oven to 180 ° C. Take the large bowl of your blender equipped with the cutting blade.

Put in the bowl, the crumbled sausage meat/minced pork, slightly half the tomato flesh that you had kept, the eggs, the milk, the sandwich bread in pieces ((* cut the bread without the crusts into cubes and toss gently with milk), the parsley leaves, salt and pepper. Mix until you obtain a homogeneous filling without pieces. In the bottom of each tomato, put a small pinch of fine salt and a little bit of pepper.

Generously fill each tomato with your lovely stuffing. Cover the tomatoes with their caps. Salt and pepper on the caps and add a small drizzle of olive oil. Pour a small glass of water into the baking dish. In the oven for 30 minutes