Stuffed tomatoes

Slice the tops off the tomatoes and set them aside; scoop out the pulp without puncturing the skin.

Variation: blend the saved tomato pulp with basil and season with salt, pepper, a pinch of sugar and Tabasco for tomato juice.

Cook chopped onions and diced carrots down in olive oil with salt and pepper; deglaze with Chardonnay and reduce to dry.

Cool over a frozen tray and refrigerate until needed.

Shred the Comte and Parmigiano Reggiano; process the parsley leaves, then the prosciutto.

In a separate bowl combine ground veal and pork, season with salt and pepper; add the eggs, the prosciutto, the cheeses and the parsley.

Add the chilled onion-carrot mixture. Baked stuffed tomatoes can be frozen.