Stuffed tomatoes from the oven

Preheat the oven to 180 ° C. Cut the caps of the tomatoes and hollow out the tomatoes with the help of a spoon, sprinkle some salt and let them drain on kitchen paper for about 15 minutes.

Cut the flesh into pieces and let these tomato pieces drain into a sieve.

Stir the butter to a smooth mass. Add three quarters of the parsley, egg yolks, cheese, flour, whipped cream and drained pieces of tomato and mix everything together.

Beat the egg whites stiffly and spat through the butter mixture. Fill the tomatoes with it. Place the tomatoes in a refractory dish. Leave the tomatoes in the oven for about 15-20 minutes.

Serve the tomatoes on a small plate and sprinkle some finely chopped parsley around it.