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1
Preheat oven to 375 degrees.
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2
Cut off the very top of the tomatoes at the stem end to create a 1/4-inch lid.
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3
Set aside.
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4
With a measuring spoon, scoop out the insides of the tomatoes and place in a bowl.
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5
Gently squeeze the tomatoes to loosen any remaining juice and seeds and add to the contents of the bowl.
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6
Coarsely chop or process the juice, seeds and pulp briefly in a food processor and set aside for use in the sauce.
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7
There should be about 2 cups.
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8
To make the stuffing, mix the bread and milk together in a bowl, mashing the bread with your fingers to help it absorb the milk.
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9
Stir in the egg, 1/2 teaspoon pepper and 1/2 teaspoon salt.
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10
Add the onion, chopped garlic, chives and leftover chicken; mix gently to combine.
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11
Stuff the tomatoes evenly with the stuffing mixture, mounding it on top.
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12
Set the little lids on top of each filled tomato.
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13
To make the tomato sauce, pour the reserved chopped tomato mixture into a gratin dish.
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14
Stir in the olive oil, sliced garlic, sugar, remaining 1/4 teaspoon pepper, cayenne, remaining 1/2 teaspoon salt and water.
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15
Arrange the stuffed tomatoes on top of the sauce and put in oven about 1 hour, until tender and cooked through.
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16
Serve immediately, or set aside and serve later at room temperature.
