Stuffed tomatoes with boiled eggs and green spread

Wash the tomatoes, then cut the cap and keep it aside, remove, with the help of a knife and a spoon, the central part of each tomato. Put the emptied tomatoes on a grill, add the salt and turn them over, so that they lose the remaining juice. In the meantime, cook the eggs and leave to cool. Once cold, chop the eggs in the mixer and add the grated Parmesan, the oil, salt and pepper and finally a few teaspoons of green sauce. Mix everything well. Now that the filling is ready, pour it into the tomatoes to the brim and arrange them on a baking tray lined with parchment paper. On a separate pan lay the caps. Bake for 50 minutes in a static preheated oven at 180 ° C. Before serving, decorate with a few parsley leaves.