Baked Stuffed Tomatoes

Step 1: Wash the tomatoes and cut the top off each one using a very sharp knife, keeping the tops for later then gently and carefully scoop out the pulp using a teaspoon and put pulp in a bowl for later use.

Step 2: Sprinkle the hallowed out tomatoes with a little salt to draw out the excess water; leave for a few minutes, then drain well and put them onto an oiled baking tray.

Step 3: Over a medium heat melt the butter in a small pan; crush the garlic and add the clove to the pan.

Step 4: Wash the anchovies well, drain and remove the bone from each, then chop the flesh.

Step 5: Remove garlic from pan and put in the anchovies, when the anchovies begin to

Step 6: Disintegrate, add the breadcrumbs and the pepper and stir continuously and cooking the breadcrumbs until light brown.

Step 7: Add the finely chopped olives to the pan along with the parsley and reserved tomato pulp; stir the mixture well and stuff the tomatoes with the mix.

Step 8: Cover the tomatoes with the lids and bake in a hot oven for about 15 minutes.

Step 9: Serve hot.