Breadcrumbs are a common stuffing for tomatoes and there are many variations. These stuffed tomatoes are Sicilian, and will work well as an antipasto or side dish. To serve 6:
Prep Time: 45 minutes
Cook Time: 30 minutes
Ingredients:
- 12 tomatoes, neither green nor overripe
- 2 cups (180 g) lightly toasted bread crumbs
- 6 salted anchovies (the kind sold in tins in delicatessens), rinsed and boned
- A minced mixture of parsley with a little garlic
- 2 ounces (50 g) salted capers, rinsed
- 1/3 cup minced onion
- Freshly minced oregano
- Olive oil
- Salt
- Pepper
Preparation:
Wash the tomatoes, and cut off the "hats" with their stems. Scoop out the seeds, leaving the pulp in place, and set them upside down to drain. Sauté the onion and the parsley, adding, if you like it, a little bit of minced garlic. When the mixture begins to color add the anchovy filets and stir them about with a fork until they dissolve. Remove the pan from the fire lest the anchovy burn, and incorporate the remaining ingredients into the filling.The tomatoes should have dripped dry by now; fill them with the mixture (don't tamp it down, because it will expand as it cooks), and, if the stuffing looks too dry, dribble a little olive oil over each. Arrange the stuffed tomatoes in a lightly oiled pan and dust them with more breadcrumbs that have been lightly browned.
While you are preparing the tomatoes, preheat your oven to 350 F (175 C). Roast them for about a half hour, or until the breadcrumbs are pleasingly browned.
