Tomatoes au gratin with olives and anchovies 🤩

In preparing these tomatoes au gratin with olives and anchovies I wanted to try to vary the classic tomatoes au gratin enriching the filling a little. I love them, in my family they have been more than appreciated and, in summer, I have often prepared them for guests always enjoying great success. Perfect to serve as a side dish to second courses based on fish, if you then make a nice grill you will see how they will look great as an accompaniment. They are very easy to prepare and the final flavor is really very greedy. You will feel, then, that scent will spread throughout the house!

Ingredients

6 ripe tomatoes (oval or round as you prefer)

50 g black olives (pitted)

70 g stale bread crumbs

25 g anchovy fillets (in oil)

4 tablespoons extra virgin olive oil

2 tablespoons grated pecorino cheese

 Breadcrumbs

salt and pepper

Preparation

Wash the tomatoes, cut them in half horizontally and with a digger empty them from the seeds then salt them and turn them upside down on kitchen paper so that they lose the vegetation water. Chop the anchovy fillets: in the mixer put the bread crumbs with the olives into small pieces and blend for a few seconds until you have a coarse chopped. In a bowl pour the chopped mixture with a little breadcrumbs, chopped garlic and parsley, salt, pepper and two tablespoons of extra virgin olive oil, and mix all the ingredients. Line a baking sheet with wet and wrung out parchment paper and grease it with a little oil evenly. Turn on the oven at 200 °C ventilated. In each half tomato add a few pieces of anchovy and bread with the mixture obtained by pressing well with the palm of your hand. Gradually align them in the pan, sprinkle each half tomato stuffed with pecorino cheese and so until the ingredients are exhausted. Drizzle them with a little oil quickly and bake for 30 or until golden brown. Serve them warm or cold to taste they are always delicious!