Thai Stuffed Tomatoes

Ingredients:
Cut the tops off 10 tomatoes
and set them aside to be used later as lids.
Scoop out the seeds and internal flesh of the tomatoes,
leaving the fleshy shell. Lightly salt the interiors
and stand the tomatoes upside down in a rack to drain.
Pound in a mortar or process together
the well-washed roots of a bunch of coriander,
4 cloves of garlic, 1/2 onion and 10 peppercorns
(better use coarsely ground pepper if processing).
Remove this mixture to a bowl and add some minced pork,
cooked crab meat, 1 teaspoon sugar, 2 tablespoons fish sauce and 1 egg. Mix well rinse out and dry the tomato cases, stuff with the mixture and replace the lids. Bake in a preheated 350 degree oven for half an hour.