Baked Tomato with Egg
Rinse the tomatoes, cut off a lid from each and scoop out the pulp with a spoon. Season the tomatoes inside with salt and pepper.
Purée the pulp in a blender.
Carefully slide an egg into each tomato.
Place the tomatoes in an ovenproof dish and cook for 10 minutes in a preheated oven at 180ºC (approximately 350ºF).
Rinse and finely chop the herbs and mix with the puréed tomato pulp.
Stir the vinegar and oil into the tomato purée and season with salt and pepper.
Serve the stuffed tomatoes with the herb sauce.