8 ripe but firm large tomatoes, 1 bunch parsley, 1 clove garlic, 3 tbsp breadcrumb, 2 tbsp grated Parmesan cheese, 2 egg yolks, salt, freshly grated pepper, a little milk, oil

Wash and dry the tomatoes, cut them in half horizontally (or remove a cone if small), scoop up the pulp, taking care not to pierce the skin.
Chop the parsley and garlic, mix in a bowl, add the breadcrumbs, the cheese, egg yolk, salt and pepper. Add enough milk to make a moist but firm stuffing and fill the tomatoes.
Place them in a large, shallow oven baking dish, pour a trickle of olive oil over the tomatoes and bake them in preheated oven, medium temperature, for 30 minutes.
The tomatoes can be eaten hot or cold.