Stuffed Tomatoes with Veal

For 4 large stuffed tomatoes
4 large tomatoes
7-9 oz ground veal
7 oz fresh ricotta
1 tablespoon tarragon, chopped
1 tablespoon oregano, chopped
1 tablespoon parsley, chopped
salt and pepper
olive oil
1 egg

Wash your tomatoes and slice the top. Remove the flesh inside with a spoon, sprinkle with salt and turn them face down on a cutting board. Leave them for 30 minutes so that they give out some water. Preheat your oven at 350 F. In a bowl, mix together the chopped herbs with the ricotta cheese. Add the beaten egg and mix well. Season with salt and pepper. Add the ground veal. Put the stuffing in each tomato. Place the top of each tomato to cover them. Add a splash of olive oil and place them in an oven dish. Pour about half inch water in the dish and place it in the oven for about 1 hour. Check while they cook and add some juice on top if necessary.