Sicily: Stuffed Tomatoes

Updated: Jun 30


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

  • 6-7salted capers

  • 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

  • Pepper optional

Vegan and Vegetarian alternative: remove anchovies and cheese from the recipe and use more capers and olives and/or chopped dried tomatoes


Direction:

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 no