Stuffed Tomatoes (From Sicily)

3.67
★★★★☆
(30 votes)
Total Time Icon
Total time: 20 min
Preparation Time Icon
Prep time: 20 min
Yield Icon
Enough for 4 people

🍓 Ingredients

50 grams Anchovies pickled 📝 🍽
4 large Tomatoes 📝 🍽
2 Onions 📝 🍽
2 tablespoons Lemon juice 📝 🍽
2 Garlic cloves 📝 🍽
50 grams Olives black pitted 🍽
2 tablespoons Capers 📝 🍽
1/2 bunch Parsley 📝 🍽
as you like Olive oil 📝 🍽
4 tablespoons Cheese (pecorino) grated 📝 🍽
  Fat for the mold 🍽
possibly Salt and pepper 🍽
4 tablespoons Breadcrumbs 📝 🍽

🍽 Instructions

Wash the tomatoes, cut off the top and scoop out with a spoon. Chop the flesh into small pieces. Lightly salt the inside of the tomatoes and place them upside down in a sieve to drain. Chop the anchovies and sprinkle with lemon juice.

Chop the olives. Finely chop the onions, garlic and parsley. Sauté the onions in a little olive oil until translucent, add the garlic and parsley and continue to sauté gently. Add anchovies and tomato pulp.

Bring to a vigorous simmer while stirring and allow the liquid to evaporate completely. Add the olive pieces and the capers, cook briefly. Fry the breadcrumbs and then fold in 3 tablespoons of pecorino.

Fold half of the resulting mixture into the filling, seasoning to taste if necessary. Grease an ovenproof dish. Place the tomatoes inside and fill, sprinkle with the remaining breadcrumbs and the pecorino. Add some more olive oil and cook at 175°C for about 30 minutes. Serve with fresh parsley taken care of.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
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Carbs
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Fats
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📝 Recipe Overview


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