Baked tomatoes

Ingredients for 4 servings:

• 4 large tomatoes or beefsteak tomatoes
• 1 bunch of parsley
• 1 garlic clove(s)
• 20 g capers
• 8 tbsp, sifted breadcrumbs
• 1 tsp oregano
• Salt and pepper, black
• 6 tbsp extra virgin olive oil, cold squeezed

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Baked tomatoes. A recipe from Umbria.

Preheat the oven to 180°C. Wash and dry 4 tomatoes, cut them crosswise and remove the seeds, sprinkle them with salt, and place them upside down on a sheet of kitchen paper to drain. Finely chop 1 bunch of parsley, 1 clove of garlic, and 20g of capers and place them in a small bowl. Mix with 8 tablespoons of breadcrumbs, 1 teaspoon of oregano, salt and pepper, and 4 tablespoons of olive oil. Fill the tomatoes with this mixture. Brush the bottom of an ovenproof dish large enough to hold the tomato halves with 2 tablespoons of olive oil and place the tomato halves side by side in the dish. Bake in the preheated oven at 180°C for about 25 minutes and serve immediately while hot. Ideal as a side dish to pan-fried meat dishes. These tomatoes can also be served cold as an antipasti.