Sicilian Stuffed Tomatoes

To prepare Sicilian stuffed tomatoes, take 6 cluster tomatoes, wash and dry them 1. Cut off the tops 2 and set them aside, then scoop out the insides of the tomatoes using a spoon 3.

Pour the pulp into a bowl and set aside 4. After emptying them, lightly salt the insides of the tomatoes 5 and place them upside down on a rack, along with the tops 6. Let the tomatoes drain while you continue with the recipe.

Chop the anchovies 7 and the capers that you have previously desalted 8. Heat a drizzle of oil in a pan, then add the tomato pulp 9.

Add the capers 10, the anchovies 11, and the grated garlic 12, although if you prefer, you can use the whole clove and remove it later.

Cook over medium heat for 10 minutes, mashing the tomato pulp with a wooden spoon 13. After this time 14, transfer the mixture to a bowl and let it cool. Meanwhile, cut the primo sale cheese into cubes 15.

When the mixture has returned to room temperature, add the breadcrumbs 16, the grated caciocavallo cheese 17, and the primo sale cheese cubes 18.

Also add the chopped parsley 19 and mix well 20. At this point, take the drained tomatoes and place them in a baking dish lined with parchment paper, then fill them with the mixture 21. Also place the tops in the baking dish.

Finish with a bit of dried oregano 22 and a drizzle of oil 23. Bake in a preheated static oven at 390°F for 25 minutes, then continue cooking for another 5 minutes in fan mode or until golden brown 24. Your Sicilian stuffed tomatoes are ready to be served, hot or at room temperature!