The Sicilian stuffed tomatoes are a delicious and very easy summer side dish to make, prepared with few and simple easily available ingredients.
They can be eaten hot straight from the oven or cold from the refrigerator, in both cases, the result is always delicious!
Once again, I recommend trying the recipe and, as always, I look forward to your feedback on my Instagram@isaporidicasa.
Ready to get started? I’ll see you in the kitchen and on my Facebook page HERE
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 tomatoes
- 1 cup breadcrumbs
- 1 cup pecorino cheese
- 3.5 oz capers
- 4 anchovies in oil
- oregano
- salt
- pepper
- extra virgin olive oil
- garlic
Tools
- Baking dish
- Bowl
Preparation of Sicilian Tomatoes
Wash the tomatoes, remove the top from each one, and hollow them out to form a cavity. Season each tomato with a pinch of salt, turn it upside down on the work surface, and let it rest for 30 minutes
Collect the tomato juice and the chopped pulp in the bowl
Pour the breadcrumbs into the pan with the chopped anchovies in oil and a tablespoon of oil. Cook over low heat, stirring frequently, until the bread is toasted and the anchovies are completely dissolved. Then pour the breadcrumbs into the bowl where you put the tomato pulp with the capers and grated pecorino cheese, the minced clove of garlic, and oregano. Mix carefully and adjust with salt and pepper.
Fill each tomato with the freshly prepared filling
Place the tomatoes in the baking dish greased with a tablespoon of oil and drizzle them with a little oil. Bake in a preheated oven at 392°F for about 30 minutes. Take out and serve! Enjoy your meal!
