• 8 medium-sized round red tomatoes • 200 g mild pecorino • 100 g sharp pecorino • fresh oregano • oil • salt • pepper Preheat the oven to 200°. Meanwhile, cut off the tops of the tomatoes. Use a teaspoon to scoop out the pulp, season with salt, turn them upside down, and let them drain off some of their juices. Meanwhile, in a bowl, crumble the mild pecorino and grate the spicy pecorino; mix the two cheeses together with three tablespoons of oil and a generous pinch of oregano. Season with salt and pepper. Using a teaspoon, fill the tomatoes with the prepared mixture. Transfer them to a baking dish brushed with oil and bake in the oven for 20 minutes. Remove from the oven, transfer the tomatoes to a serving platter, and serve immediately—though they’re also delicious when served warm. Enjoy them with a glass of chilled Garganega Brut, and bon appétit!

From *Il Cucchiaio d’Argento*

http://www.cucchiaio.it/ricetta/pomodori-al-forno-ripieni-di-pecorino/