Grandma's Stuffed Tomatoes

To make grandma's stuffed tomatoes, first cut off the tops of the tomatoes 1 and set them aside, then scoop out the pulp with a spoon and set it aside too 2. Lightly salt the insides of the tomatoes 3.

Turn the tomatoes upside down on a rack 4 and let them rest so they lose excess liquid. Meanwhile, continue with the rest of the recipe: remove the crust from the bread 5 and cut the bread into cubes 6.

Roughly chop the tomato pulp 7 and transfer it to a bowl 8, then add the bread cubes 9.

Add a drizzle of oil 10 and some torn basil leaves 11, mix 12 and let it macerate at room temperature for 30 minutes.

In the meantime, peel and chop the onion 13. Pour the water and vinegar into a bowl 14, immerse the chopped onion and let it soak for 10 minutes 15.

After this time, drain the onion and add it to the bread mixture 16. Add a pinch of salt and grated Pecorino, keeping some aside for the top 17. Mix to combine everything 18.

Take the emptied tomatoes and place them in a baking dish lined with parchment paper, then fill them with the mixture until forming a dome 19. Garnish the top with the reserved Pecorino 20 and a drizzle of oil 21.

Cover the tomatoes with their tops 22 and bake in a preheated fan oven at 390°F for about 25 minutes. Once cooked, take the stuffed tomatoes out of the oven and let them cool 23. Your grandma's stuffed tomatoes are ready to be served 24!