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Plump Tomatoes Stuffed with Toasted Breadcrumbs, Garlic and Anchovy


Perfectly plump tomatoes with the tastiest filling!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 30 mins
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  • 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

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.