Onion And Anchovy Stuffed Baked Tomatoes Recipe
Ingredients
| Ripe tomatoes | 8 Large | |
| Ground black pepper | 1 To taste | |
| Onion | 1 Cup (16 tbs), finley chopped | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 6 anchovy filets, rinsed and finely chopped | ||
| 2 tablespoons tiny capers | ||
| 2 cups Herb-Seasoned Breadcrumbs | ||
| 1/3 cup pine nuts, ground in food processor (optional) | ||
| Parsley | 1/4 Cup (16 tbs), minced | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Butter | 1/4 Cup (16 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.
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.
Chef
