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1
Preheat the oven to 400.
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2
Cut the top third off each tomato and reserve.
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3
Scoop out the seeds and flesh from the tomatoes, leaving thin but sturdy walls.
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4
Sprinkle the tomato shells with 1/2 teaspoon of salt and turn them upside down on a rack to drain for 30 minutes.
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5
Meanwhile, warm the milk in a small saucepan.
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6
Remove from the heat and add the bread.
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7
In a medium skillet, heat 2 tablespoons of the olive oil.
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8
Add the onion and cook over moderate heat until softened, about 5 minutes.
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9
Add the garlic and cook until fragrant, about 1 minute.
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10
Add the sausage and cook, breaking up the pieces with a wooden spoon, until browned and no longer pink inside, about 8 minutes.
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11
Add the lettuce and cook until wilted, about 1 minute.
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12
Remove from the heat and let cool.
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13
Remove the bread from the milk and squeeze dry.
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14
Add the bread, parsley, basil and eggs to the sausage mixture and stir to combine.
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15
Season with 1 teaspoon of salt and the pepper.
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16
Set the drained tomato shells in a gratin dish and fill with the stuffing, mounding it slightly.
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17
Set the tomato lids on top.
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18
Drizzle the remaining 1 tablespoon of olive oil over the tomatoes and bake for about 20 minutes, or until the tomatoes begin to collapse and wrinkle.
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19
Serve hot or at room temperature.
