Directions

• Add the stale bread (or the dry stuffing) and the milk to a bowl and, using a fork, combine them until the bread has completely absorbed the milk. If you are using dry stuffing, you might need to add extra milk if the mix is still too dry.
  Set aside.
• Mince onion and garlic. Chop parsley.
• Warm up oven at 180°C/360°F.
• In the bread bowl, add the ground pork, the minced onion, the minced garlic, the chopped parsley, salt, and pepper.
• Mix until everything is well combined. Set aside.
• Remove the hats of the tomatoes (but save them for later use, like tomato sauce or coulis!), then empty them.
• Fill the tomatoes with the pork mixture and spread a layer of breadcrumbs on top.
• In an oven-proof dishware, bake the tomatoes for 30 minutes.
• Broil for 5 minutes or until the breadcrumbs are golden.
• Place the hats back on the tomatoes and bake for 5 more minutes.