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Wash the tomatoes well 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 together with the breadcrumbs, pecorino and extra virgin olive oil.
Mix everything well and fill the tomatoes with the stuffing, using plenty and letting it overflow.
Add a sprinkle of oregano and place the tomatoes on a previously oiled baking tray.
Cover the tomatoes with their 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
Food processor
Stuffed tomatoes keep in the fridge for two days. Before eating them, it is always better to warm them in the oven for a few minutes.
I love any kind of stuffed vegetables, in fact I also recommend baked stuffed zucchini, stuffed eggplants, stuffed onions and Ligurian stuffed peppers.
Italia, Sicilia
| Energy (kcal) | 150.58 |
| Carbohydrates (g) | 19.24 |
| of which Sugars (g) | 3.05 |
| Fat (g) | 5.03 |
| of which Saturates (g) | 2.2 |
| Protein (g) | 6.85 |
| Fiber (g) | 1.46 |
| Sale (g) | 0.56 |
