Carefully cut the top of the beefsteak tomato set aside , with a sharp knife loosen the inner of the tomatoes and then scoop it with a spoon. Set to inner aside too.

Sprinkle a little salt inside the tomatoes to draw out some of the juice , turn them upside down onto a plate for the juice to drain out . Leave to stand .chop up the tops that you have cut of and add to the scooped out inner set aside .

Add your unpeeled potatoes to the boiling water and let them simmer so that they are cooked all the way through but not over soft to keep their shape in the frying pan . Cool them after boiling and cut them into bite size pieces

In a separate pan fry the potatoes gently to a golden brown colour

Next chop the onion and garlic very finely and sauté in the olive oil , do not brown.

chop the salad type tomatoes into eights and add to the little pan with the third of sauté onions and garlic , add the chopped up tops and scooped out inner and juice of tomato

In the large pan with the two thirds of onion and garlic stir the breadcrumbs , the lemon zest and parsley, season with pepper and salt, fill this mixture into your beefsteak tomatoes and bake in cope for about 45 minutes or so

When all is done assemble on plate , you can serve meats with this, my husband likes chicken or lamb .