1 kg ripe Roma tomatoes (approx 18 med sized)
Freshly ground black pepper
3 garlic cloves, peeled and minced
1 tspn dried chilli flakes
small handful of fresh small oregano leaves
60g finely grated Pecorino cheese
extra virgin olive oil
Preheat oven to 140deg C
Bring a large pot of water to boil and remove from heat. Add tomatoes for one minute only until skins soften slightly.
Drain immediately and allow to dry on paper towels. Cut them in half lengthwise and give them a gentle squeeze to remove excess liquid. Lay out on a baking sheet and bake for 40-45 minutes.
In the meantime, prepare the filling by mixing together garlic, chilli, oregano and grated Pecorino.
Pat dry tomato halves and sprinkle with freshly ground pepper. Take one tomato half at a time, dip inner side into filling and sandwich together with the other half. Place into a sterilised jar, one after the other, until you reach the top. Cover with extra virgin olive oil, close tightly, and store in a cool place. Will last 1-2 weeks in the fridge.
Note: If you want to keep them longer, the tomatoes will have to be drier - and omit the cheese.