Stuffed Tomatoes

Slice off the tops of the tomatoes and remove the seeds. Leave the tomatoes upside down on a plate.

Chop the onion finely, place it in a saucepan with the olive oil and leave to cook very slowly without letting it brown too much, then remove from the stove. Now chop the anchovies, parsley, and capers very finely and add to the onion together with the breadcrumbs, salt, pepper and a pinch of nutmeg. Mix well together and fill the tomato with the mixture.

Fry 3tbsp of breadcrumbs in olive oil and sprinkle over the tomatoes.

Grease a baking tin with oil and place the tomatoes on it, pour a little more oil over them and bake in a moderate oven 180°C, gas mark 4, 350°F for about 3 hours.