Simple fresh tomatoes are enriched with a stuffing of bread, garlic, and anchovies in this classic French dish. It may be served at room temperature as well as warm.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 6 fresh medium red tomatoes, preferably home-grown and vine-ripened
- 3 slices day-old bread, processed to make fine crumbs (about 1-1/4 cups)
- 1/2 cup minced fresh parsley
- 3 cloves garlic, minced
- 6 anchovy fillets, rinsed and finely chopped
- Kosher salt and freshly ground pepper to taste
- 3 Tablespoons extra-virgin olive oil, divided use
Preparation:
Cut the stem-ends from the tomatoes. Remove seeds and pulp. Turn tomatoes upside down on a wire rack over a tray and let them drain for 15 minutes.
Preheat oven to 350 F.
Toss together bread crumbs, parsley, garlic, anchovies, salt, and pepper. Stir in 1 tablespoon of the olive oil until combined.
Place the drained tomatoes in a casserole dish just large enough to hold them all. Divide the bread crumb mixture into the cavities of the tomatoes. Tamp down lightly, then drizzle with remaining 2 tablespoons of olive oil.
Bake stuffed tomatoes for 30 minutes. They may be served warm or at room temperature.
Yield: 6 servings
Preheat oven to 350 F.
Toss together bread crumbs, parsley, garlic, anchovies, salt, and pepper. Stir in 1 tablespoon of the olive oil until combined.
Place the drained tomatoes in a casserole dish just large enough to hold them all. Divide the bread crumb mixture into the cavities of the tomatoes. Tamp down lightly, then drizzle with remaining 2 tablespoons of olive oil.
Bake stuffed tomatoes for 30 minutes. They may be served warm or at room temperature.
Yield: 6 servings
