Tomatoes With Chicken Stuffing

• 6 very ripe tomatoes, about 2 1/2 pounds
• 3 slices bread
• 1/2 cup milk
• 1 egg
• 3/4 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 3/4 cup chopped onion (about 1 medium-size onion)
• 1 1/2 teaspoons crushed and chopped garlic (2 to 3 cloves)
• 3 tablespoons chopped parsley
• 2 cups diced leftover chicken (other meat may be used)
• 2 tablespoons olive oil
• 3 cloves garlic, peeled and sliced thin
• 1/2 teaspoon sugar
• Dash cayenne pepper
• 1/2 cup water

1. Preheat oven to 375 degrees.
2. Cut off the very top of the tomatoes at the stem end to create a 1/4-inch lid.
3. Set aside.
4. With a measuring spoon, scoop out the insides of the tomatoes and place in a bowl.
5. Gently squeeze the tomatoes to loosen any remaining juice and seeds and add to the contents of the bowl.
6. Coarsely chop or process the juice, seeds and pulp briefly in a food processor and set aside for use in the sauce.
7. There should be about 2 cups.
8. To make the stuffing, mix the bread and milk together in a bowl, mashing the bread with your fingers to help it absorb the milk.
9. Stir in the egg, 1/2 teaspoon pepper and 1/2 teaspoon salt.
10. Add the onion, chopped garlic, chives and leftover chicken; mix gently to combine.
11. Stuff the tomatoes evenly with the stuffing mixture, mounding it on top.
12. Set the little lids on top of each filled tomato.
13. To make the tomato sauce, pour the reserved chopped tomato mixture into a gratin dish.
14. Stir in the olive oil, sliced garlic, sugar, remaining 1/4 teaspoon pepper, cayenne, remaining 1/2 teaspoon salt and water.
15. Arrange the stuffed tomatoes on top of the sauce and put in oven about 1 hour, until tender and cooked through.
16. Serve immediately, or set aside and serve later at room temperature.

very ripe tomatoes, bread, milk, egg, freshly ground black pepper, salt, onion, garlic, parsley, chicken, olive oil, garlic, sugar, cayenne pepper, water

Taken from cooking.nytimes.com/recipes/4552 (may not work)