About this recipe:The tomatoes are stuffed with an onion and anchovy mixture, topped with toasted breadcrumbs and baked in the oven. This dish can be served as a side dish or starter.
Deborah Lo Scalzo
1.2kg very firm vine tomatoes
120g bread crumbs
extra virgin olive oil as needed
1 small bunch parsley, chopped
1 garlic clove, chopped
6 salted anchovies
30g salted capers
salt and pepper to taste
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 160 C / Gas 3.
Wash the tomatoes, remove the green stems and the seeds with a teaspoon. Cut the tomatoes in half and salt the inside of the tomatoes. Turn them upside down so that the water from the tomatoes drains.
In the meantime, brown the breadcrumbs in a little olive oil in a small pan, mixing often so it doesn't stick to the bottom. Set them aside.
Cut the onion into rings and cook it in a little oil in another small pan until it is wilted. Add a little bit of the parsley and the garlic. Cook for about 10 minutes. Rinse the anchovies, add them to the parsley in the pan and let them melt, using a fork to break them up.
Put the contents of both pans in a bowl and add the capers and a little bit of fresh oregano. Mix everything well and fill the tomatoes with the mixture. Top the tomatoes with the browned breadcrumbs.
Grease a baking dish with oil and place the tomatoes in the dish. Place some parsley and oregano leaves on top and sprinkle with olive oil.
Bake the tomatoes in the preheated oven for 40 minutes.