INGREDIENTS (4 servings)
4 medium tomatoes / 1 large onion / 2 garlic cloves / 12 black olives / olive oil / a quarter cup of panko / 2 tablespoons of chopped oregano / 3 tablespoons chopped parsley / 1 tablespoon chopped mint / 2 tablespoons capers / black pepper
Preheat the oven at 200C. Trim off the top of each tomato and discard. Use a little spoon to remove the seeds and most of the flesh, leaving a clean shell. Lightly salt the inside of the tomatoes and place upside down in a colander, to drain off some moisture. Meanwhile, put the chopped onion, chopped garlic, roughly chopped olives and 1 tablespoon of oil in a pan and cook for 5-6 minutes, to soften the onions. Remove from the heat and stir in the panko, herbs, capers and some pepper. Add salt. Wipe the inside of the tomatoes with a paper towel, then fill them up with the herb stuffing, pressing down very gently as you go. Place the tomatoes in a greased ovenproof dish and drizzle lightly with oil. Bake for 40 minutes.