Onion And Anchovy Stuffed Baked Tomatoes
|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|
|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)|
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.
Serving size: Complete recipe
Calories 2227 Calories from Fat 1375
% Daily Value*
Total Fat 157 g242.1%
Saturated Fat 48.8 g244.2%
Trans Fat 0 g
Cholesterol 192.9 mg64.3%
Sodium 5990.9 mg249.6%
Total Carbohydrates 159 g53.1%
Dietary Fiber 28.2 g112.8%
Sugars 53.8 g
Protein 65 g129.9%
Vitamin A 304.7% Vitamin C 367.2%
Calcium 115.1% Iron 79.5%
*Based on a 2000 Calorie diet