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Tomatoes, Trevise

Cut six even-sized, large, fresh red tomatoes in halves crosswise. Squeeze out the liquor into a saucepan, keeping the shells; add one gill tomato sauce, half gill claret, two ounces chopped cooked ham and half teaspoon finely chopped parsley. Place on fire and let reduce fifteen minutes, then add five tablespoons fresh bread crumbs; lightly mix. Remove from the fire, arrange tomatoes on a tin. Evenly season with half teaspoon salt, half teaspoon sugar and two saltspoons pepper. Evenly divide force in the twelve half tomatoes. Sprinkle a little grated Parmesan cheese over, arrange a few little bits butter on top, then set in oven twenty minutes. Remove, arrange on a hot dish and serve.