Carefully wash the tomatoes. Cut the top off the tomatoes and scoop out the flesh with a small spoon. Season the inside of the tomato with salt and leave for 15 minutes to drain.
Carefully wash the parsley and pull off the leaves from the stalks. Roughly chop the meat with the parsley, onions and chopped garlic.
Add the egg, the fresh cheese (or the goat’s cheese), salt and pepper and then mix.
Pre-heat the oven to 180°C. Wipe the insides of the tomatoes. Spoon in 1 teaspoon of rice and then fill with the stuffing. Sprinkle with grated gruyere cheese.
Place the tomatoes in a buttered dish, dampen with the stock and then bake for 40 minutes. Baste several times with the cooking juice.