Wash tomatoes, cut off the upper part (save it) and empty the tomatoes as to create small pots. Add salt and let them drip upside down for 10 minutes. Add EVO oil and cook in the oven for 10 minutes at 190° and then remove.
Mince the herbs with leek and garlic, then brown this mixture with a bit of EVO oil. Add bell pepper chopped into cubes (save some for garnish), salt, pepper, grated bread and cook until dry. Sink the 40g bread slice into this sauce, blend and then add the Hoplà Veg&Bio Cooking Sauce.
Fill the tomatoes with the bell pepper sauce and cook in the oven for 10 minutes. Toast some bread slices, garnish the tomatoes with bell pepper cubes and minced herbs to serve.