Tomatoes stuffed with vegetable

4 firm, ripe tomatoes, round
4 san marzano tomatoes (perini)
1 red or yellow bell pepper (preferably yellow for aesthetics)
1 medium eggplant
1 zucchini
1 onion
3 cloves of garlic
basil
3 tablespoons of extravirgin olive oil
parsley
salt

Wash all the tomatoes.
Cut those rounds like a basket, salt and flip them upside down to 20-30: should remain ' to make them lose the water.
During that time, scald the san marzano tomatoes in boiling water: drain, remove the seeds, skin and cut into small pieces.
Wash away the peppers, peel the onion, trim zucchini and eggplant.
Wash the vegetables and cut them into pazzetti.
Crush the garlic stripped of skin.
Wash the basil leaves and chop coarsely.
Wash the parsley, chop it and keep it aside. In a pan, put the chopped vegetables, garlic, basil and oil.
Cook over medium heat, add salt, remove from heat when the liquid format will be evaporated.
Remove the garlic and allow to cool.
Dry the blueberry, fill them with the cooked vegetables and sprinkle chopped parsley.
Serve cold.