Shake some bright-coloured bread raspings over this spot without letting them fall on the red tomato.

In order to do this, cut a round hole the right size in a stiff piece of paper.

Place the tomatoes in a stew-pan or a baking-dish in the oven, moistened with a little oil.

The oil should be about the eighth of an inch deep.

Stew or bake the tomatoes till they are tender, and then take them out carefully with an egg-slice, and serve them surrounded with fried parsley.