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
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 no