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- 4 medium tomatoes (ripe but firm)
- ½ teaspoon salt, or to taste
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 12 wrinkly black olives, pitted and
- roughly chopped
- 2 tablespoons olive oil
- ¼ cup breadcrumbs
- 2 tablespoons chopped oregano
- 3 tablespoons chopped parsley
- 1 tablespoon chopped mint
- 1½ tablespoons chopped capers
- ¼ teaspoon black pepper, or to taste
- Preheat the oven to 163° C.
- Trim about 1cm off the top of each tomato and discard. Use a little spoon or a melon baller 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 onion, garlic, olives, and 1 tablespoon of the oil in a medium pan and cook on low heat for 5 to 6 minutes, to soften the onion completely.
- Remove from the heat and stir in the breadcrumbs, herbs, capers, and some pepper. Taste and add salt, if you like.
- Wipe the insides of the tomatoes with a paper towel, then fill them up with the herb stuffing, pressing down very gently as you go to get a nice dome of stuffing on top.
- Place the tomatoes in a greased ovenproof dish and drizzle lightly with the remaining oil. Bake for 35 to 45 minutes, or until the tomatoes soften. Serve hot or warm.
- Recipe adapted from Plenty by Yotam Ottolenghi.
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