Stuffed tomato recipe
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.
Ingredients
8 cherry tomatoes
8 olives without stones
2 anchovies in oil
1 tbsp capers
1 tbsp grated parmesan cheese
1 tbsp white breadcrumbs
Preparation
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.
If you like stuffed tomatoes, you might also want to try:
Stuffed tomato recipe from Bari in Puglia
Now THAT is a great mix for stuffing a tomato. Wow!
I like it for being less heavy than eg. rice.
I think I’d be tempted to use bigger tomatoes – only because I think it would be less work. Sounds delicious.
The work is not too bad even with the small ones.