Italian tomatoe

As a class trip we cooked with a professional Italian cheif who showed us how to cook his specilty recipe with a tomatoe to represent the colors of the Italian flag.
The first thing we did was to boil the tomatoe no more then 10 min in order to peal the tomatoe skin right off. Which is very easy to do so. With the peal tomatoe we were going to stuff it with vegetables. We chopped up cucumbers, red peppers, green pepper, egg plant, carrots and onions and sauteeded them in Suovo wine and olive oil and salt. With the tomatoes we later carved the inside of the tomatoe and disposed of it, so that we could stuff it. After that was done we took our pealed tomatoes and stuffed them with the vegetables. We used a bag to stuff the tomatoes so that it would make less of a mess. We flipped the tomatoe up side down so that the open stuffed side was facing the plate to prevent the stuffing to fall out. Then we cut a little section of the tomatoe open, like the shape of a triangle to peek open inside the tomatoe. Then we used that that openning to place a basel leave and dripped olive oil and salt on top of the tomatoe.
The cheif told me that this represented the colors of the Italian flag. The tomatoe was the red part, the basel leave was the green part and the vegetables represented the white part of the flag.
This priemer course was the most delicious tomatoe I have ever tasted! It was Really GREAT!