Anchovy Stuffed Tomatoes Recipe
Ingredients
| Tomatoes | 4 Large | |
| Salt | To Taste | |
| 2 tbsp / 25 g / 1 oz butter | ||
| Onion | 1 , chopped | |
| 8 anchovy fillets, soaked in water and drained | ||
| Parsley | 1 Bunch (100gm), chopped | |
| Approx.30 capers | ||
| Breadcrumbs | 30 Milliliter | |
| 10 olives, stoned (pitted) and chopped | ||
| black pepper | 1 | |
Directions
Cut the tops off the tomatoes, scoop out the pulp and reserve. Sprinkle the insides of the tomatoes with salt and leave upside down to drain.
Meanwhile, make the filling. Put the butter in a bowl and cook for 1 minute until melted. Stir in the onion and cook for 2 minutes.
Pound the anchovy fillets and stir into the onion with the remaining ingredients. Season with pepper, and salt if necessary. (The salt in the anchovies may be enough, so make sure you taste the mixture first.) Fill the tomatoes with the mixture.
Put the tomatoes upright in a dish they just fit and cook, covered with vented cling film (plastic wrap), for 5 minutes.
Allow to stand for 1—2 minutes and serve hot.
Meanwhile, make the filling. Put the butter in a bowl and cook for 1 minute until melted. Stir in the onion and cook for 2 minutes.
Pound the anchovy fillets and stir into the onion with the remaining ingredients. Season with pepper, and salt if necessary. (The salt in the anchovies may be enough, so make sure you taste the mixture first.) Fill the tomatoes with the mixture.
Put the tomatoes upright in a dish they just fit and cook, covered with vented cling film (plastic wrap), for 5 minutes.
Allow to stand for 1—2 minutes and serve hot.
Chef
