Stuffed Tomatoes8 ripe tomatoes250 g day or two old bread4 eggs1 red onion1 Tbsp dried basilolive oilsaltCut tops of tomatoes. Reserve to tops for later. Core tomatoes and place upside down to drain. Dice tomato core and place in a bowl with crumbled bread and 5 tablespoons olive oil. Add salt and let soak for about 2 hours.Finely chop onion and saute on 4 tablespoons olive oil until soft. Add to
