Stuffed Tomatoes

8 large tomatoes
1/2 lb ground meat (pork or veal)
1/2 tbsp butter
2 cups coarse dry breadcrumbs
2 eggs, beaten
3 tbsp chopped parsley
1 garlic clove, minced
1/2 tsp nutmeg
salt and freshly ground pepper
oil

Cut the top off each tomato, scoop the pulp and seeds out. Drain the tomatoes upside down for 30 minutes to remove excess liquid.
Fry the meat with the butter in a frying pan until the meat is browned and crumbly and remove from the heat.
Add the breadcrumbs, beaten eggs, parsley, garlic and nutmeg, salt and pepper to taste.
Stuff the tomatoes with the meat mixture and replace the tops.
Place the tomatoes in a deep ovenproof dish and coat the top with oil.
Bake in a preheated oven at 350 f for 30 minutes.