Technical Stages :

• Cut the top of each tomato. Hollow them out using a small spoon. Keep in the fridge.
• Finely ciseler the onion; sweat it over low heat in 30 g butter. Do not brown it.
• Add the peas and mint. Cook for 3 minutes, constantly stirring.
• Puree the mix with a food processor.
• Put the puree back in the pot, season with salt and pepper. Add the slightly beaten egg yolk.
• Cook over moderate heat. Stir continuously until the puree thickens.
• Take away from the heat and let cool.
• Season the inside of the tomatoes with salt and pepper, fill them up with puree and put the top back on, held with a wooden toothpick. Put in a buttered gratin dish and bake in a preheated oven at 180°C or 356°F for 15 minutes.
• Serve warm.