Cut the tomatoes horizontally and clean them inside (the same preparation idea as ​​stuffed peppers).

In the pan, fry the olive oil together with the onion, the filling that we removed from the tomatoes and the peas.

Then we add the parsley and let them simmer in the tomato juice.

Let this preparation cool down a bit and in the meantime add Parmesan cheese and diced ham.

At the end, we fill the tomatoes and put them in the oven for 15-20 minutes at 180 degrees celsius.