Stuffed Tomatoes

8 English (small) tomatoes, or 3 beef (large) tomatoes
4 hard-boiled eggs, cooled and peeled
6 tbsp/90ml mayonnaise
1 tsp/5 ml garlic paste
salt and freshly ground black pepper
1 tbsp/15ml parsley, chopped
1 tbsp/15ml white breadcrumbs for the beef (large) tomatoes
Serves 4
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 plate.
Keep the tops if using small tomatoes, but not for the large tomatoes.
Remove the seeds and inside, either with a teaspoon or small, sharp knife.
Mash the eggs with the mayonnaise, garlic paste, salt, 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 them with olive oil and black pepper to prevent from drying out.
Cover with plastic film and keep.

NOTE
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 I hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.