Beefsteak Tomatoes with Vegetable Filling
Preheat the oven to 230°C (approximately 450°F) top and bottom heat. Rinse the tomatoes, cut off the top and scoop out the flesh. Season with salt and pepper. Rinse the peppers, cut in half, remove the seeds and place cut side down on a parchment paper-lined baking sheet. Bake in the preheated oven for 5-8 minutes until the skin starts to turn black and blister. Remove from the oven, cover with a damp kitchen towel, let it stand and then peel.
Cut the flesh into small cubes. Drain the capers, olives and anchovies well and cut the olives and anchovies. Rinse the cherry tomatoes. Remove the crust from the bread and finely dice. Peel the garlic, mince and mix with the remaining ingredients.
Place the hollowed tomatoes in a greased ovenproof dish, fill with the mixture, drizzle with a little olive oil, sprinkle with Parmesan cheese, top with the lid and bake for about 20 minutes. Remove from the oven, sprinkle with a little olive oil and serve.