Tomatoes stuffed with garlic and parsley

Tomatoes need to be washed, cut off the top and remove the core, freeing up space for the filling. Then add salt, set aside and prepare the filling. To do this, thoroughly rinse the parsley, shake off the water from it and finely chop, garlic actually also needs to be cut, but I prefer to rub on a fine grater, so the taste in my opinion turns out richer and takes less time. Then put the parsley with garlic in a deep bowl, add oil there, salt and thoroughly crush all the components. The finished filling is placed inside the tomato with a teaspoon and left to infuse for a couple of hours. The taste is extraordinary, I recommend it to everyone.