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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:

Multicoloured tomato salad

Panzanella bread and tomato salad

Eggplant and tomato salad

Couscous salad

Pickled green tomatoes

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Stuffed tomato recipe

Stuffed tomato recipe from Bari in Puglia

4 replies
  1. Maria
    Maria says:
    June 3, 2013 at 5:03 am

    Now THAT is a great mix for stuffing a tomato. Wow!

    Reply
    • admin
      admin says:
      June 5, 2013 at 1:44 pm

      I like it for being less heavy than eg. rice.

      Reply
  2. Leigh
    Leigh says:
    June 6, 2013 at 7:33 pm

    I think I’d be tempted to use bigger tomatoes – only because I think it would be less work. Sounds delicious.

    Reply
    • admin
      admin says:
      June 8, 2013 at 11:20 am

      The work is not too bad even with the small ones.

      Reply

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