Plump Tomatoes Stuffed with Toasted Breadcrumbs, Garlic and Anchovy
- Prep Time: 15
- Cook Time: 30-40
- Total Time: 0 hours
- Yield: 4
- Category: Main Ingredient
Description
Perfectly plump tomatoes with the tastiest filling!
Ingredients
4 large tomatoes
50 g toasted breadcrumbs
3 Tbsp (45 ml) salted butter, melted
1 anchovy fillet, finely chopped
2 Tbsp (30 ml) chopped fresh Italian parsley
1 large clove garlic, crushed
Maldon salt and freshly milled black pepper
olive oil for roasting
Instructions
Preheat the oven to 180 °C.
Cut off the tops of the tomatoes (don’t discard the tops) and remove the seeds. Keep the tomatoes to one side. Mix the breadcrumbs, melted butter, anchovy, parsley and crushed garlic. Season with salt and pepper. Stuff each tomato with the breadcrumb mixture and then place the ‘lids’ back on top. Place the tomatoes in an oven dish and drizzle with olive oil. Roast for 30–40 minutes. Serve hot or at room temperature.
