Sicilian Stuffed Tomatoes

Preparation

1. STEP 1 OF 9

   Wash the tomatoes thoroughly under running water.

2. STEP 2 OF 9

   With a knife, cut off the top of each tomato and set it aside.

3. STEP 3 OF 9

   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.

4. STEP 4 OF 9

   Salt the tomatoes and turn them upside down for about thirty minutes.

5. STEP 5 OF 9

   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.

6. STEP 6 OF 9

   Mix everything well and stuff the tomatoes with the filling, being generous and letting it overflow.

7. STEP 7 OF 9

   Add a sprinkle of oregano and place the tomatoes on a previously oiled baking tray.

8. STEP 8 OF 9

   Cover the tomatoes with the tops and bake in a preheated static oven at 200 degrees for 30 minutes.

9. STEP 9 OF 9

   After the cooking time, remove from the oven and serve warm.

Suggestions

• Cutting board

• Knife

• Bowl

• Baking tray

• Spoon

• Fork

• Chopper

General Information

Analysis

Macronutrients (100 gr)