Peel the onions cut lengthways from the top to the root end, slicing only halfway through to the middle of the onion.

Add salt to the boiling water and add the onions.

Allow the onions to cook until the layers soften and separate easily.

Remove the centres of the onions and dice them, finely chop the parsley, thinly slice the pepper, and peel and dice the tomatoes.

Mix all of the ingredients aside from the tomato paste in a bowl.

Separate the layers of the boiled onions individually, place some of the filling inside and wrap the onion around filling.

Place the onions in a pan for cooking. 

Add two glasses of warm water to the tomato paste and pour over the onions; cover with a lid and cook over a low heat for 30–35 minutes.