Despite significant differences, it’s common recipe in the whole Sicily.
Split the ripe tomatoes in half and remove all seeds. Prepare a stuffing mixture with ham cut into pieces and pecorino in pieces; add minced parsley, garlic and some leaves of basil. Check for salt; stuff the tomatoes and spread over a few drops of oil. Sprinkle abundant breadcrumbs on surface. Put in a greasy baking pan and bake in a very hot oven until au gratin. Serve with meat or fish.
Variants: in one of them the stuffing mixture requires melted anchovies, grated cheese, breadcrumbs and capers; another one needs the adjunct of the same ingredients but also a fried onion.
