Puttanesca Tomatoes
Adapted from an unknown magazine
1lb 2oz plum tomatoes, I used medium round ones as ours were ripe
2 cloves garlic
3 anchovy fillets
8 black olives
1 red chilli
Couple of spoons of olive oil
2 teaspoons capers
2 tablespoons Parmesan cheese
Finely chop the garlic, anchovies, olives, red chilli and mix together.
Slice tomatoes in half and spread in a single layer on a baking sheet.
Spoon the mixed chopped ingredients over each tomato and add a drop of olive oil on the top.
Roast in a medium oven for about 40 minutes.
Top with the capers and Parmesan cheese for the last 5 minutes.
Add salt and pepper to serve.