Puttanesca Tomatoes

From Cherrapeño 

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.