I did these on Saturday, modifying a recipe in this month's Cucina Italiana.

For 3 people you will need 6 "ramati" tomatoes about the size of a baseball, 3 zucchini, 1 largish mozzarella, EVO oil, flour, salt, dried oregano and red pepper flakes.

Cut off the top of the tomatoes, savig the red parts, than empty them of the innards, saving red parts and juice (use a colander). Sprinkle salt inside the tomatoes and leave them to rest turned upside down, so that they lose excess moisture.

Cut the zucchini in round slices and sprinkle them too with salt to remove excess water.

No other salt will be added to the dish!

Place the tomatoes leftovers and juice (but not the seeds, jelly and green parts) in a small saucepan, add a large pinch of oregano and a tiny amount of red pepper. Simmer for 15-20 minutes, until the tomatoes turned into a sauce (you may have to add a bit of water at a certain point).

Pour about 1 inch of EVO oil in another small saucepan and bring to heat. Squeeze the zucchini slices and cover them with the flour, removing the excess. Fry them, a few at a time, in the saucepan until lightly golden and crunchy inside and outside. (Eat a few while warm during the process.)

Cut the mozzarella in 1/5 of an inch slices and each slice in four quarters.

Stuff the tomatoes layering mozzarella, fried zucchini and sauce. Coat the bottom of an oven dish with a bit of oil (if nonstick you can skip this part) and bake the tomatoes at 200°C for 20-25 minutes.

Serve hot or warm.

Oh Alice...this looks mouth watering! The bistecca too!