I’d recommend 10 tomatoes or so for this… this will feed 2 or 3 people with leftovers the next day; 4 people at a push

Cut the tops off the tomatoes (about 1/2 cm, see picture) and using a teaspoon gently scoop out all the flesh – discard this.  Sprinkle them with salt and pop them in a colander upside down to drain for an hour or so

In preparation, finely chop the Onion, the Garlic Clove, the Pitted Black Olives, the Piquante Peppers and the Dill (keep them all separate)

Pre-heat the oven to 180˚c

Gently fry the chopped Onion in a little Extra Virgin Olive Oil, add the Garlic just before taking off the heat

Add the Breadcrumbs, chopped Olives, Piquante Peppers, Capers, fresh Dill and Dried Oregano.  Stir, taste and season with Salt & Pepper (less Salt, the Olives are already a little salty)

Gently stuff the tomatoes with Breadcrumb mixture and put them on a baking tray lined with greaseproof paper.  You can balance the lids of the tomatoes on top, or bake them with any extra Breadcrumbs on top next to the tomatoes…

Drizzle with a very small amount of Olive Oil and bake them for 20 to 30 minutes or until they are looking golden and crisp on top.  They can collapse a bit in the oven – don’t worry; they’ll still taste delicious