Baked Stuffed Tomatoes
Recipe: #41816
October 31, 2023
Categories: Side Dishes, Anchovy, Tomato, Appetizers, Italian, Romantic Dinner Sunday Dinner, Oven Bake, No Eggs, Hot Appetizers, Herbs, more
"These can be served on their own or as a side, but do need to be served hot. I think chopped basil would work well added to the breadcrumb mix also."
Original is 6 -12 servings
Ingredients
Nutritional
- Serving Size: 1 (289.9 g)
- Calories 168
- Total Fat - 13.3 g
- Saturated Fat - 6.6 g
- Cholesterol - 25.4 mg
- Sodium - 75682.6 mg
- Total Carbohydrate - 11.5 g
- Dietary Fiber - 1.5 g
- Sugars - 3.4 g
- Protein - 1.9 g
- Calcium - 74.2 mg
- Iron - 1.7 mg
- Vitamin C - 10.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash the tomatoes and cut the top off each one using a very sharp knife, keeping the tops for later then gently and carefully scoop out the pulp using a teaspoon and put pulp in a bowl for later use.
Step 2
Sprinkle the hallowed out tomatoes with a little salt to draw out the excess water; leave for a few minutes, then drain well and put them onto an oiled baking tray.
Step 3
Over a medium heat melt the butter in a small pan; crush the garlic and add the clove to the pan.
Step 4
Wash the anchovies well, drain and remove the bone from each, then chop the flesh.
Step 5
Remove garlic from pan and put in the anchovies, when the anchovies begin to
Step 6
Disintegrate, add the breadcrumbs and the pepper and stir continuously and cooking the breadcrumbs until light brown.
Step 7
Add the finely chopped olives to the pan along with the parsley and reserved tomato pulp; stir the mixture well and stuff the tomatoes with the mix.
Step 8
Cover the tomatoes with the lids and bake in a hot oven for about 15 minutes.
Step 9
Serve hot.
Tips
No special items needed.
0 Reviews
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