Constance
Master Chef
MOM'S STUFFED TOMATOES
4 Tomatoes -- large
2 Bread slices -- whole wheat
8 Anchovies
1/2 tsp Oil from anchovies
1/3 cup Parmesan cheese -- reserve 2
1 dash Pepper
Preheat oven to 375F. Choose large, attractive tomatoes. Scoop out
tomato centres carefully, leaving bottoms intact. Set aside inside of
tomatoes. Toast bread and cut into 1/2" cubes. Pour oil from anchovies
on bread cubes. Mash anchovies or mince into fine pieces. Mix
anchovies, bread cubes and inside of tomatoes. Add parmesan cheese to
mixture (this will prevent it from getting too wet inside tomatoes).
Spoon mixture into hollowed out tomatoes. Sprinkle 2 tbsp of reserved
parmesan on top of tomatoes. Put in 8" square cake pan. Carefully pour
in 1/2 inch water around tomatoes. Bake 30 minutes in a preheated 375F
oven.
Serves: 4
the flavour of anchovies is not evident in this recipe and even
'anchovy haters' will enjoy it.
4 Tomatoes -- large
2 Bread slices -- whole wheat
8 Anchovies
1/2 tsp Oil from anchovies
1/3 cup Parmesan cheese -- reserve 2
1 dash Pepper
Preheat oven to 375F. Choose large, attractive tomatoes. Scoop out
tomato centres carefully, leaving bottoms intact. Set aside inside of
tomatoes. Toast bread and cut into 1/2" cubes. Pour oil from anchovies
on bread cubes. Mash anchovies or mince into fine pieces. Mix
anchovies, bread cubes and inside of tomatoes. Add parmesan cheese to
mixture (this will prevent it from getting too wet inside tomatoes).
Spoon mixture into hollowed out tomatoes. Sprinkle 2 tbsp of reserved
parmesan on top of tomatoes. Put in 8" square cake pan. Carefully pour
in 1/2 inch water around tomatoes. Bake 30 minutes in a preheated 375F
oven.
Serves: 4
the flavour of anchovies is not evident in this recipe and even
'anchovy haters' will enjoy it.