Cut the flaps of tomatoes and carving inside them. Hollowed tomatoes salting and turning to drain. The inner triturated through a sieve. In each tomato put on one small piece of butter, and grated cheese on it. Arrange the filled tomatoes in a greased baking dish and bake until it begins to melt cheese. In every tomato from low break 1 egg and sprinkle with salt, pepper and savory. Insert the tray back into the oven dish and bake until firm egg. Rest of butter and flour cooked light roux, which is diluted with milk and pretritata inside of tomatoes. Sauce add salt and boil. Baked tomatoes in plates for serving and their underlying pour hot sauce. Sprinkle with chopped parsley and served with a salad of roasted peppers and cucumbers or lettuce with olives.