Sicilian Stuffed Tomatoes

Preparation:

Preparation: Remove the cap from the tomatoes, empty them and let them drain upside down. Fry the sliced onion with the chopped parsley, the garlic and the chopped anchovies. After removing from the heat, add the toasted breadcrumbs, capers, oregano, salt and pepper. Fill the tomatoes with the mixture and arrange them in an oiled pan and bake them for about fifteen minutes at a moderate temperature.