Cut off the lids of the tomatoes and, using a spoon or knife to remove their insides. Salt and turn over to drain. Prepare the filling by finely chopping the onion and parsley, and grating the carrot and tha celery. Very finely chopp or ground the chicken meat, season it with salt and pepper. Beat the two eggs well.
In a hot frying pan with a little oil, fry the onion and chicken for 1 minute, add the celery and carrot. Mix well until tender for 7-8 minutes. Cool the mixture and mix with
CREMIO cooking crème and eggs, season with salt and pepper. Fill the drained tomatoes with the filling and arrange in a large baking dish. Place a sprig of rosemary and parsley on each tomato. Cover each of them with the cut lids and drizzle with a little oil, season again with salt and pepper. Roast the tomatoes in a preheated oven at 220° C for 40 minutes.
Serve in ready tomatoes as 2 pcs. in each portion with a piece of cheese by your wish.
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