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8 plum tomatoes
1 cup bread crumbs
4 anchovy fillets, finely chopped
2 tablespoons capers, rinsed and drained
1/2 cup freshly grated Pecorino Romano cheese
1/2 teaspoon dried oregano
3 tablespoons olive oil
Salt and freshly ground black pepper
1 Rinse and dry the tomatoes. Cut the tomatoes in half lengthwise. With a small spoon, scoop out the seeds into a fine-mesh strainer set over a bowl to collect the juices. In a large skillet, toast the bread crumbs over medium heat, stirring often, until they are just fragrant, not browned, about 5 minutes. Remove from the heat and let cool slightly.
2 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a large baking pan. Arrange the tomato shells cut-side up in the pan.
3 To the bowl with the tomato juice, add the bread crumbs, anchovies, capers, cheese, oregano, and salt and pepper. Stir in 2 tablespoons of the olive oil. Stuff the mixture into the tomato shells. Drizzle with the remaining tablespoon of oil.
4 Bake 40 minutes or until the tomatoes are tender and the crumbs are golden. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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