Updated: Jun 30, 2021
The Sicilian stuffed tomatoes are a typical side dish of the island's culinary tradition, they are served before dinner but can be considered a main course.
They can be consumed hot and cold or at room temperature. The recipe is simple to make and takes little time.
Serving Size 4:
6-8 coppery tomatoes
1 cloves of garlic
10 Pitted green olives
1 red onion
6 tablespoons of extra virgin olive oil
120 grams of breadcrumbs
Grated Parmesan cheese or sicilian Pecorino cheese *
6/8 anchovy fillets *
Oregano, fresh parsley
Vegan and Vegetarian alternative: remove anchovies and cheese from the recipe and use more capers and olives and/or chopped dried tomatoes
Cut the tomato cap, scoop them with a spoon, remove the seeds but do not throw away them and the pulp, you can add them, chopped, to the stuffing mixtureand. Drain the tomatoes upside down for a few minutes.
Put the capers in cold water for 10 minutes then drain them.
Brown the garlic with parsley and onion ( chopped) in a pan with 2 tablespoon of oil.
Remove the pan from the heat, add the breadcrumbs, the chopped anchovies, tomatoes pulp, capers, olives, parsley and oregano. The mixture must not be dry, adjust by adding the oil.
Stuff the tomatoes with a spoon, being careful not to break them.
Place the tomatoes on an oven pan, sprinkle the surface with Parmesan cheese and the remaining oil.
Bake in a preheated oven at 180 ° for about 20 - 25 minutes.
Sciacca Doc Charnonnay, still, white, straw yellow color with golden reflections, fresh and dry flavor, fruity aroma. Serving temperature: 10/12 ° C
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