Stuffed tomatoes Sicilian style
Highlight the wonderful sweetness of vine ripened tomatoes with the contrasting saltiness of anchovies and olives in this classic Italian recipe. Serve them at room temperature, as part of an antipasti selection, or warm, as a side dish.
Serves: 6 as an appetizer or side dish
- Olive oil spray
- 6 medium vine ripened tomatoes, about 2 1/4 inch diameter
- 3 tablespoon extra virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, chopped
- 4 canned anchovy fillets, lightly drained
- 1 tablespoon capers, drained and rinsed
- 12 pitted Kalamata olives, 6 chopped fresh parsley
- 1/2 cup Bread Crumbs
Preheat the oven to 350°F. Spray a shallow baking dish just large enough to hold the halved tomatoes in one layer lightly with olive oil. Cut the tomatoes in half horizontally and scoop out and discard a little but not all of the center seeds and pulp. Place the baking dish, cut side up. Warm the olive oil in a small skillet over moderate heat and sauté the onion and garlic until softened but not colored, about 5 minutes. Remove from the heat. Place the anchovy fillets in a mixing bowl and mash or chop finely. Add the capers, the chopped olives, parsley, and bread crumbs. Add the onion and garlic, and mix well. Spoon the anchovy mixture into the tomatoes, and top each one with an olive half. Spray the tomatoes with olive oil and bake until the tomato skins begin to wrinkle, about 20 minutes. Serve warm or at room temperature.