Tomatoes Stuffed with Tuna and Capers
Preheat the oven to 220 ° C top heat.
Rinse tomatoes, halve horizontally and scoop out pulp. Arrange tomato shells on lined with parchment paper baking sheet and drizzle with 3 tablespoons olive oil. Season with salt and pepper and dust with a little powdered sugar. Bake in preheated oven at 220°C (approximately 425°F) for about 15 minutes or until skin slightly wrinkles.
Drain tuna and mix with capers, remaining oil, half of scooped tomato pulp and parsley. Season with salt and pepper.
Stuff tomatoes with tuna mixture.
If desired, serve with garlic baguette.