Baked stuffed tomatoes
with pomodori Belrosso

4 hard tomatoes; 100 g pecorino cheese (ewe’s milk cheese); 100 g parmesan cheese; 100 g fresh ewe’s milk or goat cheese; 2 cloves of garlic; 1 sprig of parsley; some basil leaves; some mint leaves; 100 g grated bread; extra-virgin olive oil; salt.

Cut the tomatoes in two halves and remove the pulp, salt them and add a drizzle of oil. In the meantime, prepare the filling using a chopped mixture of garlic, parsley, basil and mint together with the cheeses, all of them cut in small pieces, and the grated bread. Fill the tomatoes with the mixture, put them in a bake tin, then bake them for about 15 minutes at 180 degrees C.

Baked aubergines
with pomodorini Cupido

4 purple aubergines; 4 tomatoes; 50 g capers; 4 cloves of garlic; 1 bunch of parsley; some small basil leaves; extra-virgin olive oil; salt.

Cut the aubergines in two halves, make some cuts on the pulp, cover with salt and leave to rest for half an hour. Wash the aubergines and dry them with a cloth; then fry them in boiling olive oil. Drain them and leave to dry on an absorbent paper, then put them inside a bake tin. Cover them with tomatoes, previously diced, and a mixture of chopped parsley, garlic and capers; drizzle oil over them. Bake at 180 degrees C for 15-20 minutes. (By Gal Sulcis Iglesiente - Teulada)