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Onion And Anchovy Stuffed Baked Tomatoes

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Ingredients
  Ripe tomatoes 8 Large
  Ground black pepper To Taste
  Onion 1 Cup (16 tbs), finley chopped
  Olive oil 1⁄4 Cup (4 tbs)
  Anchovy fillets 6 , rinsed and finely chopped
  Capers 2 Tablespoon
  Herb seasoned breadcrumbs 2 Cup (32 tbs)
  Pine nuts 1⁄3 Cup (5.33 tbs), ground
  Parsley 1⁄4 Cup (4 tbs), minced
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Butter 1⁄4 Cup (4 tbs)
  Salt To Taste
Directions

1. Cut slice off bottoms of tomatoes (the flat top of a tomato makes a firmer base). Scoop out seed and center pulp into a sieve and collect juices; reserve. Season tomato cavities with salt and pepper to taste and place them in an oiled baking dish.
2. Saute onion in olive oil until golden.
3. Combine onion and pan drippings with anchovies, capers, breadcrumbs, pine nuts, parsley, Parmesan cheese, and reserved tomato juices. Taste, and add salt and pepper as required.
4. Fill tomatoes with stuffing mixture. Dot with butter and bake at 400° F until tomatoes are tender but still hold their shape, about 10 to 15 minutes.

Recipe Summary

Method: 
Baked
Ingredient: 
Tomato

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