POMODORI GRATINATI CON CAPPERI E OLIVE or OVEN BAKED TOMATOES WITH CAPERS AND OLIVES

I usually try to eat what the season offers but it is a bit difficult to only do that because it would exclude too many nice vegetables like tomatoes, aubergines and other summer veggies so I make an exception for these now and then. Like today. I love tomatoes, I like them in any form, raw, baked, cooked-you name it, I eat it!




POMODORI GRATINATI CON CAPPERI E OLIVE or OVEN BAKED TOMATOES WITH CAPERS AND OLIVES

6 ripe, not too big tomatoes
10-15 black olives, preferably not pitted ones because they usually taste better
2 tblsp capers, preferably salted
2 tblsp bread crumbs
2 tblsp freshly grated parmesan
salt
extra-virgin olive oil

- Divide the tomatoes and scoop out the pulp, put them in a little bowl. Salt the tomatoes lightly and turn them up side down on some kitchen towel paper (or whatever it can be called) so that they ‘drip-dry’.
- Chop the olives together with the capers, put it in a bowl and add the bread crumbs and the grated parmesan. Chop or mash the tomato pulp and add it as well.
- Mix well before you spoon it into the tomatoes, put them into an oven-proof dish, pour some olive oil over it and bake them in a pre-heated oven (175° centigrades) for 10-15 minutes.