Sicilian Stuffed Tomatoes
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 6medium-size firm tomatoes (about 2 pounds)
- 2tablespoons extra virgin olive oil
- 1large onion, peeled and finely chopped
- 2garlic cloves, minced
- 4anchovy fillets in oil, finely chopped
- 3tablespoons finely chopped parsley
- 2tablespoons capers, coarsely chopped
- 2ounces imported black olives, pitted and coarsely chopped about ⅓ cup
- ½cup bread crumbs, preferably whole-wheat
- Salt
- freshly ground pepper
Preparation
- Step 1
Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the tomatoes. Cut off the top fourth of the tomatoes, and reserve the tops. Place a strainer over a bowl, and gently scoop or squeeze out the seeds without breaking the tomatoes. Rub the seed pockets against the strainer to extract juice. Discard the seeds. Using a grapefruit spoon, scoop out as much of the tomato pulp from inside the skins as you can, but don’t break the skins. Chop the pulp, and set aside.
- Step 2
Heat 1 tablespoon of the olive oil over medium heat in a medium skillet. Add the onion. Cook 5 to 8 minutes, stirring often, until tender and beginning to color. Add the garlic. Stir until fragrant, about 30 seconds. Add the anchovies, parsley, capers, olives, bread crumbs and tomato pulp. Season to taste with salt and pepper, and stir for about two minutes until fragrant and well amalgamated. Moisten as desired with the strained juice. Fill the tomatoes with this mixture and place them in the baking dish. Return the tops. Brush with the remaining olive oil.
- Step 3
Place in the oven, and bake 20 to 25 minutes, until the skins begin to wrinkle. The tomatoes should be soft but not mushy. Serve hot, warm or at room temperature.
- Advance preparation: You can make these tomatoes a day ahead if serving cold.
Private Notes
Cooking Notes
The filling souns like it would be good inany vegetale you want to stuff. Just add a bit more of tomato to it
Really yummy. Perfect flavors with the olives and anchovies, and easy to put together. We used panko for bread crumbs and it turned out pretty soft. Next time I'd use actual bread, or a mix of the two. Definitely a make again!
Wow, these are elegant and so tasty. But a lot of work! Complicated maneuvers and a bit of alchemy result in seriously delicious side. Build in enough time. Do not splash olive oil on top of tomatoes before baking. Results in heavy smoke and no added benefit. Great stuffing!
I substituted big meaty olives for capers and they were delish
The filling souns like it would be good inany vegetale you want to stuff. Just add a bit more of tomato to it
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