6 large, firm tomatoes 2 shallots 10-13 black olives, pitted (e.g. Kalamata or Kalamon) 2 cloves of garlic 1 tablespoon pickled capers 1/2 bunch parsley 1/2 bunch oregano 1/2 bunch mint black pepper Salt 2 tablespoons of olive oil 30 g spelt breadcrumbs
Preheat oven to 160° C convection.
Wash the tomatoes thoroughly and cut off the upper part. Remove the flesh and seeds with a ball cutter so that the tomatoes are ready to be filled. Lightly salt the tomatoes inside and place them upside down in a sieve so that excess water can drain off.
Peel and finely chop the shallots. Press garlic and heat some olive oil (approx. 1 tbsp.) in a small pan. Finely chop the olives. Add shallots and garlic to the pan, fry until translucent and after about 2 minutes add chopped olives and fry for another 2 minutes.
Wash herbs and chop finely. Chop capers just as finely. Mix together with breadcrumbs, shallots, garlic and olives from the pan, chopped capers and salt and pepper. Fill the resulting filling into the tomatoes.
Place the tomatoes on a baking tray lined with baking paper and sprinkle with the remaining olive oil (approx. 1 tbsp. olive oil).
Bake the tomatoes in the oven (bottom) at 160°C circulating air for 35-40 minutes.