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Today's recipe is borrowed from "Il Cuoco Galante" (The Gallant Cook) by Vincenzo Corrado, first published in the Kingdom of Naples in 1773. This cookbook is notable for its early inclusion of tomatoes in ways that mirror modern Italian cuisine. The dish comprises tomatoes stuffed with a mixture of herbs, ham, and cheese, highlighting the simplistic elegance of Italian cooking.

To prepare Pomodori Farciti all'Erbette, you will require several medium-sized tomatoes, Italian parsley, onion, sorrel (or its substitutes), mint, prosciutto, egg yolks, provatura cheese (or fresh mozzarella), along with salt, pepper, and olive oil.