You could, if you want, scatter some diced potatoes or aubergine around the tomatoes while they bake – just make sure they are cut small, so they cook in the same time as the tomatoes, and are well coated in the oil.
An adaptation of a traditional Neopolitan stuffed peppers recipe, juicy tomatoes overflow with a comforting aubergine, olive and anchovy filling
The other thing about sitting in that kitchen was a glimpse of supper. The pan of soup on the stove, a glass bowl of cooked green beans with a plate on top, or something under tin foil on the counter – this was almost always cooked vegetables, the warm smell of which teetered between pleasant and farty, but even that I loved.
Pass the tomato flesh, seeds and juice through a food mill or sieve, or mush it with your hands, pulling out and discarding any hard bits.
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