Stuffed Tomatoes

Cut off a lid from the tomatoes. Hollow out the tomatoes and salt the inside. Chop the pulp into small pieces. Pit olives and cut into quarters. Pat sardines dry, chop and sprinkle with lemon juice. Sauté the onions in olive oil, add the chopped garlic and parsley and continue to sauté. Add the sardines and tomato pulp and cook vigorously, stirring, until the liquid has evaporated. Then add olives and capers, continue cooking briefly and remove from heat. Season to taste with salt and pepper. Fry the breadcrumbs in a little olive oil. Mix about half of the breadcrumbs with 3 tablespoons (!) grated cheese and add to the tomato mixture. Season again and fill the tomatoes with the mixture. Coat an ovenproof dish with olive oil and place the tomatoes in the dish. Sprinkle with the remaining cheese and breadcrumbs and drizzle with olive oil. Bake in the oven preheated to 175 °C for about 30 minutes and serve hot.oven temperature: 175 °Cbaking time: about 30 minutes

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