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1
Cut out the top of each tomato and remove seeds and most of the pulp so that you can stuff the tomatoes later.
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2
Set the tops and the pulp aside.
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3
Sprinkle inside the tomatoes with salt and turn them upside-down on a plate to let the juice out.
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4
Grate the carrots and cut the leeks into slices.
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5
Wash the leeks in a colander and drain well.
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6
Heat the olive oil in a frying pan and add the carrots and the leeks, stirring well.
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7
Reduce the heat to medium and cover.
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8
Leave it to cook for 15 minute Stir often the mixture to avoid it to burn at the bottom.
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9
Season to taste.
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10
Preheat oven to 180C (275F).
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11
Chop finely the garlic and the parsley.
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12
Divide the garlic/parsley into each tomato.
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13
Add ground pepper.
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14
Stuff each tomato with the carrots/leeks mixture.
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15
Put the tomatoes into an oven dish.
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16
Top each with an egg (it's hard to keep the egg on top the tomato!
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17
).
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18
Put any remaining carrots, leeks, the tomato pulp and tops in the dish.
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19
Sprinkle the lot with the grated cheese.
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20
Put in the oven for 30 minutes or until the cheese is golden and the tomatoes are cooked.
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21
In the last 5 minutes, prepare the sauce: heat the cream in a small saucepan and add the lemon juice.
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22
Bring briefly to the boil and keep warm, then serve with the tomatoes.
