Tomatoes a la Trevise

Cut twelve medium, sound tomatoes across in two through their thickest part; extract all the liquid and lay them one beside the other on a buttered baking tin. Have a pint of good white wine mirepoix stock (No. 419), into which pour four tablespoonfuls of tomato puree (No. 730) and sufficient bread-crumbs to thicken, adding salt, pepper, a quarter of a pound of finely chopped ham and chopped parsley. Fill the halved tomatoes with this preparation, dredge bread-crumbs and grated parmesan over, pour on some oil and let brown nicely in a hot oven; dress them on top of a buttered thickened half-glaze sauce (No. 413), mixing into it more butter and lemon juice.