Pomodorini farciti alla Barese
This stuffed tomato recipe fills small tomatoes with a mixture of capers, anchovies, olives and breadcrumbs to make a tasteful and elegant antipasti. And they are not particularly difficult to make.
8 cherry tomatoes
8 olives without stones
2 anchovies in oil
1 tbsp capers
1 tbsp grated parmesan cheese
1 tbsp white breadcrumbs
Cut the lid off the tomatoes
Use a sharp pointed knife to loosen the core and dig out the seeds with a teaspoon
Chop capers, olives and anchovies and mix with breadcrumbs and grated parmesan
Stuff the tomatoes with the mixture, place them in an oven-proof dish and bake them at 160 C /325 F for 20-30 minutes.
The stuffed tomato recipe should be served warm or at room temperature with the lid on.