Tomato pie with anthotiro and olives

EXECUTION

1. Score a cross on the bottom of each tomato, place them in a bowl and cover with hot water.
2. Peel and dice the tomatoes and transfer to a colander. Sprinkle with salt and leave for about 30 minutes for the excess liquid to drain away.
3. Heat 2 Tbsp olive oil in a saucepan and sauté the pepper (finely chopped). Add the tomatoes, sun-dried tomatoes (finely chopped), sugar and oregano. Season with salt and pepper.
4. Cook over a high heat until the mixture has no liquid left, remove from the heat and allow to cool.
5. Add the olives, basil (finely-chopped) and grated graviera.
6. Lay three sheets of filo in a baking tray (34 cm), one on top of another, drizzling each sheet with olive oil.
7. Spread the mixture on top, crumble over the anthotiro, lay the remaining sheets on top, drizzling each one with oil, and lightly score the surface with a knife.
8. Cook in a pre-heated oven at 200°C (without fan) on the lowest shelf for about 50 minutes and serve.