Wash the tomatoes thoroughly under running water.
With a knife, cut off the top of each tomato and set it aside.
Scoop out the pulp from the tomatoes with a spoon, creating a cavity, and place it in a bowl, mashing it well with a fork.
Salt the tomatoes and turn them upside down for about thirty minutes.
Finely chop the capers and anchovies in oil and add them to the tomato pulp along with the breadcrumbs, pecorino, and extra virgin olive oil.
Mix everything well and stuff the tomatoes with the filling, being generous and letting it overflow.
Add a sprinkle of oregano and place the tomatoes on a previously oiled baking tray.
Cover the tomatoes with the tops and bake in a preheated static oven at 200 degrees for 30 minutes.
After the cooking time, remove from the oven and serve warm.
Cutting board
Knife
Bowl
Baking tray
Spoon
Fork
Chopper
Stuffed tomatoes can be stored in the fridge for two days. Before consuming them, it's always better to reheat them in the oven for a few minutes.
I love any type of stuffed vegetables, in fact, I also recommend baked stuffed zucchini, stuffed eggplants, stuffed onions, and Ligurian stuffed peppers.
Italia, Sicilia
| Energy (kcal) | 132.8 |
| Carbohydrates (g) | 12.09 |
| of which Sugars (g) | 2.12 |
| Fat (g) | 5.24 |
| of which Saturates (g) | 2.07 |
| Protein (g) | 9.6 |
| Fiber (g) | 0.97 |
| Sale (g) | 0.27 |
