Pomodori cigliegini al forno

Barbecue season has finally arrived and, as we always organize a pizza party every weekend during the winter, I usually have a barbecue on Sunday with my family and/or friends during spring and summer. I’m not a big meat eater what I enjoy the most are all the vegetable side dishes I serve with the grilled meat. These baked tomatoes are my latest addition to the usual dishes grilled bell peppers, zucchini and eggplants and the always present garlic and tomato bruschetta which I serve as an appetizer before the meat is ready with a nice glass of rosè or white wine. When I want to exaggerate I also prepare fried zucchini flowers.

These baked tomatoes are also good eaten alone after a simple pasta dish, the perfect ending to a lunch or for dinner accompanied with mozzarella cheese and a green salad.

Ingredients

16 large cherry tomatoes
½ scant cup bread crumbs
3 tablespoons freshly grated Pecorino cheese
2 tablespoons extra virgin olive oil
a good pinch dry oregano
salt

Instructions

1. Preheat the oven to 350°.
2. Cut the tomatoes lengthwise in half. Discard the pulp and seeds with a teaspoon and put in a bowl.
3. Place the tomatoes halves, cut side up, in a baking pan. I like to use a white ceramic dish so that it gives a nice contrast to the dish. Lightly salt the tomatoes.
4. Add the rest of the ingredients to the tomato pulp: bread crumbs, pecorino cheese, oregano and oil and combine well. Distribute the filling abundantly on each tomato, I use my hands, being careful not to press it. Sprinkle any leftover filling on top of the tomatoes. Don’t worry it doesn’t have to be perfect but it will be when baked.
   6. Bake the tomatoes for 10 minutes then broil them for the other 15-20 minutes until dark brown brown but not dry.
   7. Let them cool for few minutes before serving. Taste them quickly before they disappear!