Peel and chop the onion and garlic. Add them together with the olive oil and bay leaves to a large saucepan. Season with some pepper and salt.

Place the pan over medium-high heat until hot. Then fry the onion and garlic for 8 minutes until soft. Stir regularly. Then let the fried onion and garlic cool down fully. In the meantime slice the top off the tomatoes and empty them using a tablespoon.

You can keep the seeds and tomato meat for another recipe. Remove the bay leaves. Then add the minced meat, dried herbs, tomato paste, fresh parsley and breadcrumbs. Season with some pepper and salt.

Then knead the mince well for 3 minutes and divide it into 4 pieces. Roll them into large meatballs and then stuff them in the emptied tomatoes.

Transfer the tomatoes in a baking dish. Top with the tomato lids.

Place the dish in a preheated oven at 356°F (180°C) for 30 minutes. Turn the oven off. Place a sheet of tinfoil on top of the tomatoes. Let them rest in the cooling oven for another 30 minutes. Serve hot.