POMODORI ALLA SICILIANA – Baked Tomatoes Stuffed with Anchovies, Tuna and Black Olives
Ingredients
4 firm ripe tomatoes, 3 to 4 inches in diameter (about 2 pounds)
Salt
2 tbsp. extra-virgin olive oil
¼ cup onions, finely chopped
½ tsp. garlic, finely chopped
1 cup fresh white bread crumbs (made from 2 slices of fresh French or Italian toasted bread)
4 anchovy fillets, drained, soaked in cold water for 10 minutes, dried and finely chopped
1 seven ounce can tuna (preferably Italian style, packed in olive oil) broken into small pieces
3 tbsp. chopped fresh parsley, preferably the flat-leaf Italian type
2 tbsp. capers, thoroughly washed and drained
6 black olives, finely chopped (preferably Mediterranean style)
1 tbsp. freshly grated Parmigiano Reggiano cheese
Preheat the oven to 375° F. Slice about ¼ inch off the top of each tomato.
Using a teaspoon, scoop out all of the pulp and seeds inside the tomatoes, leaving hollow shells about ¼ inch thick.
Salt the insides of the tomatoes and turn them upside down over paper towels so that they will drain.
Chop the onions and garlic.
Meanwhile, heat the 2 tbsp. of oil in a heavy 8 to 10 inch skillet and in it cook the chopped onions and garlic over moderate heat, stirring frequently, for 7 to 8 minutes, or until the onions are transparent but not brown.
Toast 2 slices of fresh French or Italian bread. Crumble into crumbs.
Stir in the fresh white bread crumbs, anchovy fillets and pieces of tuna fish and cook, stirring constantly, for another 1 or 2 minutes.
Remove the skillet from the heat and add the chopped parsley, capers and olives.
Spoon the stuffing mixture into the hollowed tomatoes, sprinkle them with the grated Parmegiano Reggiano cheese and a few drops of extra-virgin olive oil.
Arrange the stuffed tomatoes in one layer in an oil-sprayed 8 to 9 inch shallow baking dish and bake them on the middle shelf of the oven for 20 to 30 minutes, or until they are tender but not limp and the crumbs on top are brown and crisp.
Serve the tomatoes hot or cold, sprinkled with a little chopped parsley. They may be served as part of the antipasto or as a separate vegetable course.
Serves 4
Preparation and Cooking Time: 45 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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