POMODORINI PUGLIESI AL FORNO or APULIAN OVEN BAKED CHERRY TOMATOES


Last summer we went to Apulia for our vacation, it is the heel of the italic peninsula and we went to visit some friends who are living there. Driving down the Adriatic coast I became more and more aware of how the light changed and became whiter and whiter, it was truly beautiful! Apulia is flat and coming from Tuscany where there are hills all over the place, it was nice to be able to stretch out my eyes over the landscape and see miles and miles away. One of the most striking things that we saw were the olive trees, many are centenary and so beautiful! And there are so many of them, acres and acres of olive trees, it felt as if you were in the middle of a wood… Apulia is called Italy’s answer to California, the meteorological climate is similar and the social climate is quite laid back with hospitable and cool people. It is a very nice place to visit, not to talk about the food you get to eat! We had gorgeous dinners with fish and sea food and the most wonderful vegetables and great wine and I want to go back there right now! But instead I have to content myself with cooking Apulian dishes and here is one of them:




POMODORINI PUGLIESI AL FORNO or APULIAN OVEN BAKED CHERRY TOMATOES

30 cherry tomatoes
3 tblsp bread crumbs
3 tblsp freshly grated parmesan cheese
1 ½ finely chopped parsley
1 finely chopped clove of garlic
1 pinch of oregano
Pepper
Salt
1 egg
1- 2 tblsp olive oil

– Put on 200°C/350°F.
– Rinse the tomatoes, cut them into halves and de-seed them
– Mix the chopped parsley, garlic and the oregano and put them into a bowl together with the bread crumbs, parmesan and grind some pepper over it. Add the egg, salt and the olive oil and mix it well.
– Fill the tomatoes with the mixture, put them in an oiled oven proof dish and keep them in the oven for 15 minutes.
– Serve them preferably warm.

L