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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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when inviting friends for the classical italian meal, i serve these either as a course to itself, or to accompany the main meat or fish dish. i try to keep with the red-white-and green of the italian flag. Ingredients:
4 large ripe tomatoes, diameter about 8-10 cm |
salt |
2 tbsp live oil |
1/2 cup finely chopped onion |
1/2 - 1 teaspon finely chopped garlic |
1 cup (approx.) fresh bread crumbs |
(take white bread and either rub it between hands to make crums or use vegetable grater) |
4 anchovis filets, drained |
soaked in water about 10 minutes |
then drained and chopped |
1 can (200 to 250 grams) white tuna packed in olive oil |
3 tbsp chopped parsley (the italian type) |
2 tbsp capers |
6-8 large black olives, chopped |
1 - 2 tbsp freshly grated parmesan |
some more chopped parsley for decoration |
Directions:
1. preheat oven to 170 °CENTIGRADE
2. cut off about 1/2 cm from top of tomatoes
3. remove kernels and all the 'meaty' stuff from inside, leaving a casing of about 1/2 cm
4. salt inside and place upside down on paper towels
5. heat the olive oil in heavy skillet with medium heat
6. add onions and garlic,
7. until onions are 'glassy' but not brown
8. add bread crumbs, chopped anchovis and tuna (mashed with a fork into little bits)
9. cook about 1 or 2 minutes
10. remove skillet, add chopped parsley, capers and olives
11. if mixture is too dry, add more olive oil, it should not be 'crumbly'
12. fill tomatoes,
13. sprinkle tops with parmesan and a few drops of olive oil
14. place tomatoes in baking dish, lightly oiled
15. on medium rack in oven,
16. about 20 to 30 m inutes or until tomatoes are soft, but not 'mushy'
17. and the tops should be lightly browned.
18. the tomatoes can be served either hot or cool, sprinkled with some fresh parsley.
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