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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this recipe from watching a cooking program on the BBC where chef Antony Worrall Thompson prepared these. I was keen to try them and both my husband and I loved them. Don't be tempted to leave out the anchovy fillets, they really do impart a lovely taste (NOT FISHY !!). I also recommend trying to use tomatoes of equal size in order that they will cook equally, and also for the sake of a nicer presentation. Preparation time includes 20 minutes resting time for the tomatoes. Ingredients:
1 lb tomato (ripe but firm) |
salt & freshly ground black pepper |
1 shallot, finely diced |
2 cloves garlic, finely minced |
1 teaspoon fresh thyme leave |
2 tablespoons extra virgin olive oil |
4 anchovy fillets, finely chopped |
2 tablespoons flat leaf parsley, roughly chopped |
1/2 teaspoon dried chili pepper flakes |
1 3/4 ounces fresh breadcrumbs |
extra virgin olive oil (to garnish) (optional) |
balsamic vinegar (to garnish) (optional) |
Directions:
1. Wash tomatoes, dry, then cut in half horizontally.
2. Remove the seeds.
3. Sprinkle the cut sides with salt and place cut side down on paper toweling to remove some liquid.
4. Leave to stand for 20 minutes.
5. This will help to prevent tomatoes from getting mushy, and concentrate tomato flavor.
6. Rinse and pat dry with paper toweling.
7. Preheat the oven to 400°F Place the shallot in a mini food processor along with the garlic, thyme, oil, and anchovies.
8. Process to a smooth paste.
9. Transfer paste to a bowl and fold in the parsley, chili flakes and breadcrumbs until well combined.
10. Season with salt and pepper to taste, remembering that the anchovies are salty in themselves.
11. Spoon the mixture into the tomato cavities.
12. Bake for about 15 minutes or until golden.
13. Transfer to a serving dish and serve hot or at room temperature, drizzled with olive oil and/or balsamic vinegar, if desired.
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