Ingredients

• 4 large and firm ripe tomatoes
• 2 onions, chopped
• 1 pepper, chopped into small cubes
• 200 grams feta cheese, crumbled
• 100 grams Gruyere or other yellow cheese, grated
• 100 grams mozarella, grated
• 10 black olives, without pits and cut in half
• 2-3 spoons of mixed spices (oregano, savory)
• 6 spoons olive oil
• 2 spoons caper
• 1/2 cup of crushed bread crumbs or barley rusks
• Salt
• Pepper

Instructions

• Cut the tops off of each tomato and save them for later.
• Carefully empty out the pulp with a spoon.
• Remove the seeds and chop up the pulp.
• Strain the tomatoes to remove any excess water.
• Heat 4 spoons of olive oil and saute onions.
• Add the tomato pulp and boil for 10 minutes.
• Remove from heat and add the capers, the mixed spices, the breadcrumbs, the cheeses, the peppers, the olives, salt and pepper.
• Fill the tomatoes with the mixture and place the tops on each one.
• Cover the outsides of the tomatoes in olive oil and wrap them in a non stick paper.
• Tie each one and bake at 200 C for 20 minutes.
• When done, open each paper wrap carefully and serve.