4 tomatoes 8 black olives 4 tablespoons of breadcrumbs 2 slices of white bread 2 tablespoons of grated Pecorino cheese 4 anchovy fillets raisins q.s. capers q.s. dry garlic q.s. dry oregano q.s. Extra Virgin Olive Oil q.s. Salt q.s.
Cut the top of the tomatoes and empty them. Collect the pulp into a bowl in which you will add the breadcrumbs, white bread softened with a little water, the clean and chopped anchovies , grated pecorino cheese, a pinch of dry garlic, salt and than knead. Add black olives pitted and diced, a small handful of raisins and capers and mix everything gently. Fill the tomatoes and place it in a greased baking dish with a little of extra virgin olive oil. Sprinkle with plenty of oregano and sprinkle again with a drizzle of extra virgin olive oil. Bake at 180 ° C for about 15-20 minutes or until the tomatoes are tender and golden in surface. Serve lukewarm or at ambient temperature
If the dough is too dry you can add a little milk or oil. Instead, for a more delicate taste, you can replace the pecorino cheese with a tablespoon of Parmesan cheese.