Tomatoes with Italian stuffing

6 large firm ripe Flavorite tomatoes

1 cup soft breadcrumbs

2 tbs red wine vinegar

1 hard boiled egg, finely chopped

4 small dill gherkins, finely chopped

3 anchovy fillets, chopped

2 tbs small capers, rinsed and drained

1/3 cup coarsley chopped flat – leaf parsley

1 very small red chilli, seeded, finely chopped (optional)

2 tbs olive oil

White pepper

Preheat oven to moderate. Cut the top off each tomaot and carefully scoop out the seeds, leaving a strong shell. Put the breadcrumbs in a bowl and pour wine vinegar over. Stir until vinegar soakes into bread. Add, egg, gherkins, anchovies, capers, parlsey, chilli if using and oil. Add pepper to taste. (The anchovies should supply enough salt). Mix well pile misture into tomato shells and place in a shallow oven proof baking dish. Drizzle over a little more oil and bake 15-20 min or until tomatoes soften.


The tomato shells can be made the day before and refirdgerated upside down on a kitchen paper lined plate to drain.

Fill a smaller round of tomatoes and serve as a meal starter

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