Today I propose this recipe, which started a bit by chance, initially just to use up some stale bread, and gradually turned into a really tasty and flavorful idea! In reality, even the tomatoes in the fridge were another sad reminder of urgent consumption, so I rolled up my sleeves and created these delightful dishes that are just irresistible! In the meantime, I invite you to prepare many more than the six I suggest in the recipe, especially if you are a large family, because they will literally fly off the table! They are also a great dinner saver, as they are prepared in just 30 minutes! You just need to assemble what you need for the breadcrumbs, stuff the tomatoes, and put everything in the oven! Speaking of the internal stuffing, I want to say a few words. The first is a piece of advice. Use leftover bread and not the usual breadcrumbs you buy at the supermarket. It will guarantee that beautiful crust at the end of baking! Moreover, the tomatoes are stuffed with a few simple but high-quality ingredients like Pantelleria capers, a few anchovy fillets, lemon zest, and fresh herbs. So, the choice to add coarser bread crumbs is essential. Only in this way will they become a delicious dish that, cooked in advance, can be served at room temperature as an appetizer or finger food. The second is a thank you to my uncles, who, besides gifting me a nice quantity of mulberries with which I made the famous Sicilian granita, also gave me some nice juicy lemons and lots of aromatic herbs! Among these, fresh oregano, which, believe me, adds a real added value in terms of taste and aroma to this recipe! Just like the lemon peels, which I obviously added to the breadcrumbs and that you will taste in every bite!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients:
- 6 vine tomatoes (medium)
- 1 cup breadcrumb
- 4 anchovies in oil
- 0.5 oz capers under salt
- 4 tbsps Parmigiano Reggiano DOP (grated)
- 1 sprig oregano
- 4 leaves mint
- to taste chopped parsley
- 1 lemon zest
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Preparation
Wash the tomatoes and cut off the top. Using a small knife, cut around the contour to remove the inner pulp (fig. 1).
Thoroughly empty the tomatoes and set the pulp aside (fig. 2).
Turn them upside down on a rack for 30 minutes, without salting them, to let the water drain (fig. 3).
In a bowl, place the breadcrumb, Parmesan, torn oregano leaves, mint, and parsley. Add a pinch of pepper and salt, but not too much since anchovies and capers are already very flavorful (fig. 4).
Mix. Also add the well-squeezed tomato pulp, broken anchovy fillets, desalted capers under running water and well-squeezed, and lemon zest (fig. 5).
Pour in two tablespoons of oil and mix to form a soft mixture (fig. 6).
Fill the tomatoes, pressing the filling well to compact it (fig. 7).
Place them on a baking dish lined with parchment paper. Add a drizzle of oil and bake in a preheated oven at 350°F for 25 minutes. Then another 5 minutes under the grill function (fig. 8).
Serve warm or at room temperature.
And voilà…your baked tomatoes with anchovies, capers, and lemon zest are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
