Wash all the vegetables and herbs well with cold water.
Cut the potato into slices and boil until soft. Cut 1 slice off the top of the tomatoes to open and with a spoon empty the flesh, taking care to leave a little flesh on the shell. Transfer the flesh from each tomato to a bowl and then grind it in the blender until the sauce is done.
Put half of the olive oil and herbs in the blender and beat for another 2 minutes.
Keep half of the sauce for the end of the recipe.
Place the tomatoes in a pan and sprinkle some salt into each tomato.
In a large bowl, mix the tomato sauce that we have beaten in the blender with the 3αλφα Bulgur. Add salt and pepper to the mixture.
Fill the tomatoes up to three quarters, because the bulgur will enlarge when cooked.
Place the potato lids back on the stuffed tomatoes and sprinkle with the remaining tomato sauce and the remaining olive oil.
Bake in a preheated oven at 180 ° C for 15 minutes.