Stuffed Tomatoes

8 English (small) tomatoes
               (or 3 beef large tomatoes)
4 hard-boiled eggs, cooled and peeled
6 tablespoons garlic mayonnaise
salt & black pepper
1 tablespoon parsley, chopped
1 tablespoon white breadcrumbs for the beef (large) tomatoes

Skin the tomatoes, first by cutting out the core with a sharp knife and making a '+' incision on the other end of the tomato.  Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water. (this latter step is to stop the tomatoes from cooking and going mushy).

Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that the tomatoes will sit squarely on the the plate.  Keep the tops if using small tomatoes, but not for the large tomatoes.

Remove the seeds and insides, either with a teaspoon or small, sharp knife.

Mash the eggs with the mayonnaise, slat, pepper and parsley.

Fill the tomatoes, firmly pressing the filling down.  With small tomatoes, replace the lids at a jaunty angle.  If keeping to serve later, brush with olive oil and black pepper to prevent from drying out.  Cover with plastic film and keep.

For large tomatoes, the filling must be very firm, so it can be sliced.  If you make your own mayonnaise, thicken it by using more egg yolks.  If you use shop bought mayonnaise, add enough white breadcrumbs until the mixture is the consistency of mashed potatoes.  Season well, to taste.  Fill the tomatoes, pressing down firmly until level.  Refrigerate for 1 hour, then slice with a sharp knife into rings.  Sprinkle with chopped parsley.